Chickpea Noodle Bowls

This Chickpea Noodle Bowls recipe is a quick and easy meal to prep and later cook. Prep for only ten minutes, freeze, then when you are ready to cook, ready 20 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep (10 mins):

Step 2

Cook the pasta according to package instructions, drain and set aside.

Step 3

Combine chickpeas, tomatoes, peas, olive oil, oregano, salt, and pepper in a large bowl.

Step 4

Transfer the mixture to a freezer-safe container and seal tightly. Freeze for up to 3 months.

Step 5

Cooking (20 mins):

Step 6

Thaw overnight in the refrigerator (or for 4-5 hours on the counter, if frozen).

Step 7

Heat a skillet or saucepan over medium heat. Add the thawed chickpea mixture and cook for 5-7 minutes, stirring occasionally, until warmed through and bubbly.

Step 8

Add the cooked pasta to the skillet and toss to combine.

Step 9

Reduce heat to low and simmer for another 5 minutes, allowing the flavors to meld.

Step 10

Season with additional salt and pepper to taste (optional).

Step 11

Serve hot in individual bowls with your favorite toppings like chopped fresh herbs, crumbled feta cheese (optional), or a drizzle of lemon juice.

Step 12

Tips:

Step 13

Get creative with the veggies! Add diced carrots, bell peppers, or zucchini.

Step 14

Use different herbs and spices like cumin, coriander, or smoked paprika for a flavor twist.

Step 15

Add a dollop of plain yogurt or plant-based yogurt for creaminess.

Step 16

Double the recipe to freeze more portions for future meals.