Vegetable and Chickpea Noodle Bowl

This Vegetable and Chickpea Noodle Bowl is a vibrant and hearty dish, perfect for a late-night meal that combines wholesome flavors and textures. Packed with colorful vegetables and protein-rich chickpeas, it's a nutritious option that satisfies cravings without compromising on taste.

Ingredients

• Whole wheat noodles - 150 grams
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Broccoli florets - 1 cup (150 grams)
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the whole wheat noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat, then add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add broccoli florets, sliced red bell pepper, and julienned carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the drained chickpeas, soy sauce, and sesame oil. Cook for another 3-4 minutes until everything is heated through.
5. Add the cooked noodles to the skillet and toss everything together gently until well combined. Season with salt and black pepper to taste.
6. Serve the noodle bowl in two dishes, garnished with chopped green onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber from vegetables and chickpeas, promoting digestive health.
• Rich in plant-based protein, aiding in muscle repair and satiety.

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