Quick meal: Chickpea pasta with mixed vegetables

This was a quick whip-up meal that took only 20 minutes to make! It’s great for up to 5 people or even leftovers. I used a lot of canned and frozen stuff just for convenience but I used the natural stuff.

This is a great hearty meal if you’re in a bind. It’s really simple to make and has that nice homey-pasta feel to it. Its got all of your veg and protein that you need. I added the chickpeas because I thought they added a nice flavor to the dish.

I reserved the tomato juices and the chickpea liquid because they both have lots of flavor and add to the thickness of the sauce. For the canned goods, I used the ones with just salt added, but you could of course choose ones without salt and add more later.

The pasta water is very important because it helps loosen the sauce in case it gets too thick and acts as a binder since it does have some starch from the pasta in it. As for the pasta, I used elbow pasta because it was both cute and holds on to sauce very well. You could just as easily use the corkscrew kind or fusilli. I chose whole grain simply because it seemed more filling but I don’t think it really matters. It just adds a bit more of an al dente texture to it really.

 

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Chickpea pasta with mixed vegetables

Ingredients

  • 1 can chickpeas, drained and reserve 1/2 the liquid
  • 1 can diced tomatoes with no added flavor, DON’T DRAIN
  • 1 cup frozen vegetable mix
  • 1/2 box of whole grain elbow pasta
  • 1 lb. ground turkey
  • 3 cloves garlic sliced
  • 1/2 tsp. dried oregano
  • salt
  • pepper

Directions

  1. start boiling 1 1/2 quarts of water along with 1/2 tbsp. of salt.
  2. while waiting for the water to boil saute the garlic in some olive oil in a medium size sauce pan. Let it start to get brown then reduce heat to a little bit to medium-high and add in the turkey and cook completely. Make sure to break apart the turkey as you cook or else it will stay a solid chunk.
  3. if the water is boiling already then add in the pasta and cook for about 3-4 minutes. It should still be under-cooked because it will continue to cook in the sauce. DO NOT COOK IT LONGER THAN THIS. It’s okay if it is still not cooked. When the pasta is done, drain the pasta but save about 1 cup of the pasta liquid, we will need this later
  4. once the turkey is cooked all the way through add in the tomatoes juices and all along with the oregano and reduce heat to medium, letting it simmer for about 3-5 minutes or however long it takes for the pasta to cook.
  5. Add in the pasta along with the chickpeas + the reserved chickpea liquid and cook covered for about 3-4 minutes. You’ll know once all the liquid starts to get low and the pasta has a cooked texture
  6. Add in the frozen vegetables along with salt to taste and cook covered for another 2 minutes.
  7. If the liquid is running low add in a couple tablespoons of the reserved pasta water. Turn off the heat but keep it covered and let it rest for another 2 minutes.
  8. Season with pepper and more salt if necessary
  9. Enjoy!

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