This super filling and delicious vegan noodle bowl can be made in ten minutes or less and is packed with protein, iron, vitamin C, folate and other essential nutritional goodies! And for bonus points, it’s pretty cheap to make as well. I love this as a quick lunch or dinner. If you don’t have chickpeas on hand, this recipe still works great with any type of cooked lentil or beans.
Video Tutorial for 10 minute Kale and Chickpea Noodle Bowl
Printable recipe for 10 Minute Kale and Chickpea Noodle Bowl
- 4.5oz of uncooked rice vermicelli
- 1 bunch kale, washed, de-stemmed (about 7 oz)
- 1 can cooked chickpeas (19 fl oz)
- 1" piece ginger, minced
- 2 cloves garlic, minced
- 1-2 teaspoons soy sauce or liquid aminos (to taste), or 1-2 tablespoons nutritional yeast
- Bring about 6 cups of water to a boil in a pot large enough to cook the noodles.
- Meanwhile, prepare the rest of your ingredients. Slice the ginger, mince the garlic, drain your can of chickpeas, and tear the kale into bite sized pieces.
- When the water has come to a boil, turn off the heat and submerge the noodles.
- While the noodles are softening, heat a nonstick pan over high heat. When the pan is hot, add the chickpeas, then garlic and ginger. Add the soy sauce or liquid aminos. Then add the kale on top. Cover and let cook for 30 seconds to a minute.
- Uncover, test the kale for doneness and taste to adjust the seasoning.
- Turn off the heat and transfer the kale and chickpeas to a serving bowl but keep the pan handy. By now, the noodles should be soft.
- Remove the noodles and place directly into the still-hot pan. Let cook for about one minute to dry off the noodles. Then, remove from heat and serve the noodles, kale and chickpeas.
- For soy or gluten-free diets, use liquid aminos or nutritional yeast instead of soy sauce.
- I like using a garlic crusher to mince both the garlic and ginger so there are no large chunks of either in the final dish. Alternatively, you can slice the ginger, then remove it before serving.