This recipe is an adaptation of a library school friend’s family recipe. It’s simple, cheap, and deliciously veganized. We used brown rice noodles to make it gluten-free, as well. L.B., if you’re out there, thanks!
1 onion, diced
2 garlic cloves, minced
1 28 oz. can diced tomatoes
1 15 oz. can chickpeas drained
4 TBL parsley
1 tsp oregano
1 tsp basil
1 tsp salt
1/2 tsp black pepper
4 TBL nutritional yeast
1 cup (dry) gluten-freen brown rice macaroni noodles (cooked as indicated on the package)
Saute onions until translucent, then add garlic and cook about 30 seconds. Be careful not to burn the garlic. Add tomatoes, spices, and nutritional yeast. Add chickpeas, then bring to a boil. Immediately, cover and reduce heat to low. Cook covered about 10 minutes. Cook pasta and drain. Add pasta to the chickpeas and cook covered an additonal 10-15 minutes.
We had this with what I’ll call “Caeser slaw”: cabbage, carrots, radishes, celery, and green onions, with a for the dressing (we’ve posted this before):
Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast.
Mix together with the vegetables in a big bowl and chill for 20 minutes.