Daily Vegan Lunch for 19 June, 2013: Spaghetti Arrabiata with Chickpeas and Mint

vegan chickpea mint arrabiata

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INGREDIENTS:

1 tablespoon oil
3 hot peppers or 1/2 teaspoon cayenne powder or 1 tablespoon tabasco/chilli/hot sauce
1.5 cups onion, chopped
3 cloves garlic, chopped
1.5 cups cooked, drained chickpeas
1 tablespoon agave nectar or sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried dill
1/2 cup fresh mint, minced

DIRECTIONS:

Fry onion and hot peppers in oil in a large pan or medium sized pot on medium-high heat. If using another form of heat, wait until after the tomato sauce goes in. Add onions, toss them until they are translucent. Add chickpeas, toss until heated through, about one minute. Add garlic and herbs, including mint. Toss around for about 30 seconds until garlic is fragrant. Turn the heat down to low. Add tomato sauce, sugar or agave, and salt to taste.

Serve with cooked pasta.

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