I tried Banza chick pea pasta with tomato sauce a while back and wouldn't do that one again.
It foams (a lot) while boiling, falls apart if slightly overcooked, and tasted a bit like Play-Doh.

eat better. Yeah it fell apart. I will cook it for a minute less next time. Google feta tomato pasta bake. It is delicious no matter what pasta you use. And so easy. And good even after 2 days in the fridge.

I always overcook and have pre-made lunch for a couple of days.
My son calls it left-overs, but I call it plan-overs.
Fewer dishes, less cooking, win!

You need to bake them in a big pot. I cook my pasta first in a dutch oven. Put a cup of the pasta water aside to add to the pasta sauce if it is too dry. Then i drain the pasta. Then i add the tomatoes, ev olive oil, feta and pepper in the dutch oven. I leave the lid off as i want things roasted. I roast it at 400 for 40 minutes. Take it out of the oven. Add 2 cloves of chopped garlic. Stir. Add the pasta and toss. There are lots of versions of this online.

because I saw the post here. I used Tinkylada brown rice pasta. It was a tasty indulgence. I found it quite filling, probably because of the fat content.

meals of it.

good without the sauce. To me it's like tofu. It's good when well seasoned. It's bad on it's own.

Since in my experience both lentils and chickpeas are very filling 🙂

is all you taste.