Description
A delicious and healthy Vegan Fajita Pasta with Chickpeas and Peppers, perfect for a quick meal.
Ingredients
- 8 ounces whole wheat pasta
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 cup corn (fresh or frozen)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the whole wheat pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for about 3-4 minutes until softened.
- Add the sliced bell peppers and minced garlic to the skillet. Sauté for another 5-7 minutes until the peppers are tender.
- Stir in the chickpeas, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes to heat through.
- Pour in the vegetable broth and corn, stirring to combine. Bring to a simmer and let cook for about 5 minutes.
- Add the cooked pasta to the skillet, tossing everything together until well combined. Squeeze the lime juice over the top and mix again.
- Serve hot, garnished with fresh cilantro.
Notes
- For added creaminess, stir in a tablespoon of nutritional yeast or a splash of coconut milk before serving.
- Customize the vegetables by adding zucchini or mushrooms, or use your favorite seasonal veggies for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg