These vegan spaghetti with chickpeas, artichokes, and olives make the perfect weeknight meal! The recipe couldn't be much easier, it's packed with flavor, and it requires minimal preparation.
8ounces spaghetti(regular, whole wheat, or brown rice spaghetti)
1canchickpeas
1onion, diced
2cloves of garlic, minced
one28-ounce can diced tomatoes
1teaspoondried basil
1teaspoondried oregano
salt, to taste
black pepper, to taste
red pepper flakes, to taste
3/4cupartichoke hearts in oil, roughly chopped
1/2cupblack olives, cut into rings
2tablespoonscapers
1-2tablespoonsfresh oregano
Instructions
Cook the pasta according to the instructions on the package. Set aside.
While the pasta is cooking, heat some oil in a large pan and sauté the chopped onion for about 3 minutes or until it becomes translucent. Then add the minced garlic and cook for another minute.
Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes.
In the meantime, drain and rinse the chickpeas and roughly chop the artichokes. Cut the olives into rings.
Add the chickpeas, artichokes, black olives, and capers to the sauce. Sprinkle with fresh oregano.
Stir in the cooked spaghetti and serve immediately.
Notes
I usually use whole wheat spaghetti or brown rice spaghetti for this recipe. For a gluten-free version, I recommend brown rice spaghetti or chickpea spaghetti.
The recipe calls for canned chickpeas. But you could also use home-cooked chickpeas (I usually cook them in my Instant Pot). One 15-ounce can of chickpeas equals a ¾ cup dried beans.
If you want to make the vegan spaghetti sauce a bit more spicy, increase the amount of red pepper flakes. If you're cooking for young kids, leave them out completely.
For a lighter version, you could also use zoodles (zucchini noodles) instead of regular pasta.