High Protein One-Pot Chickpeas & Beans Recipe
This high-protein one-pot chickpea and beans recipe is perfect for a hearty, nourishing meal that’s easy to make in a single pot! With the protein power of garbanzo beans, white beans, and fresh veggies like broccoli and tomatoes, this dish is full of plant-based protein, fiber, and essential nutrients. Plus, it’s great for meal prep—store it in an airtight container, and enjoy a delicious, healthy dinner for the next day too!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 15 oz chickpeas (garbanzo beans), drained and rinsed
- 1 can 15 oz white beans, drained and rinsed
- 1 teaspoon Better Than Bouillon or 1 cup vegetable broth
- 1 cup broccoli florets fresh or frozen
- 1 large tomato diced
- 1 cup plant milk such as almond, soy, or oat milk
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, for heat
- Salt to taste
- Fresh parsley or cilantro for garnish (optional)
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Sauté the Onion and Garlic: In a large saucepan or pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
- Add Chickpeas and Beans: Rinse and drain the chickpeas and beans. Add them to the pot, stirring to combine with the onions and garlic.
- Season and Add Broccoli: Add in the Better Than Bouillon, black pepper, and red pepper flakes for a spicy kick. Stir in the broccoli, cooking for a few minutes until it turns vibrant green.
- Add Tomatoes and Plant Milk: Add diced tomatoes and pour in enough plant milk to create a creamy broth. Stir well and let the mixture simmer on medium heat for about 15–20 minutes until the vegetables are tender.
- Serve: Spoon into bowls and garnish with fresh parsley or cilantro for extra flavor. Add a squeeze of lemon juice for brightness.