Daily Vegan Lunch for 26 September, 2013: Mediterranean Macaroni Bowl

vegan mediterranean macaroni bowl

INGREDIENTS:

3 cups cooked macaroni (I used organic whole wheat macaroni)

2 teaspoons oil
1.5 cup onion, chopped

1 cup cooked chickpeas, rinsed and drained
1/2 cup frozen peas
1/2 cup frozen spinach
1 small chopped tomato
2 tablespoons sun-dried tomatoes, minced
2 tablespoons pine nuts

Salt and pepper

DIRECTIONS:

Pre-cook macaroni according to package directions, set aside.

Thaw frozen spinach and peas in microwave by combining them in a microwave safe bowl and cooking them on high power for 2 minutes. Alternately, pre-thaw them on the counter top for about an hour or so.

In a large fry pan, fry onion in oil on medium heat until translucent. Add tomatoes and sun-dried tomatoes and let it stir fry for about 1 minute. Add the chickpeas. Make a well in the center of the chickpea/tomato/onion mixture and spread the pine nuts in it. Allow the pine nuts to brown slightly, about 2 minutes. Douse the pine nuts with the thawed spinach and peas, stir until all ingredients are mixed.

Add the cooked macaroni to the pan and stir until macaroni is evenly distributed.

Salt and pepper to taste.

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