Roasted Vegetables and Chickpeas with Angel Hair Noodles
Ingredients
- 2 cups broccoli florets
- 2 bell peppers
- 1 tbsp avocado oil
- 1 tsp kosher salt, divided
- 1/2 tsp pepper, divided
- 4 tsp olive oil, divided
- 1 small yellow onion, finely chopped
- 1 15 oz. can crushed tomatoes
- 2 to 3 tbsp full-fat canned coconut milk, to taste
- 1 tsp agave nectar
- 1 15 oz. can chickpeas, drained and rinsed
- 1/4 tsp garlic powder
- 1 1/2 packages @palmini_official Linguine
- Finely chopped fresh parsley, for serving
Preparation
Preheat oven to 400 degrees F
Cut broccoli florets into small, bite-sized pieces and place on large baking tray lined with parchment paper
Dice bell peppers and add to baking tray
Drizzle with avocado oil, toss, and sprinkle with 1/4 tsp kosher salt and 1/4 pepper
Toss and bake for 10 to 20 min until starting to lightly brown, then remove from oven
Meanwhile, preheat a medium-sized saucepan on medium heat
Add 3 tsp of the olive oil, then add finely chopped onion and 1/2 tsp kosher salt
Stir and cook for 6 to 8 min on medium low heat, stirring occasionally, until translucent
Add crushed tomatoes and cook, partially covered for 5 min
Stir in coconut milk and agave nectar and cook another 5 min
While sauce is cooking, add remaining 1 tsp olive oil, chickpeas, and remaining 1/4 tsp kosher salt and 1/4 tsp pepper, and garlic powder to a pan on medium heat
Stir and cook for 3 to 5 min until heated through
Drain and rinse noodles, then pat dry
Add noodles to sauce and stir well
Stir in cooked chickpeas, and serve with roasted broccoli and peppers
Tips
This meal is loaded with nutritious ingredients and makes a perfect meal prep option
It tastes even better as leftovers
You can add other proteins like sautéed crumbled tofu, seasoned well and cooked until crispy
