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

vegan chickpea mint arrabiata




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


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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s