veggie-ness:

Easy vegan Mediterranean Pasta

Ingredients:

• 1 small onion
• 3 cloves garlic
• 1 small can off chickpeas (Use the leftovers from my pancake recipe 😉 )
• 200 g dry linguine pasta
• ½ cup of black olives
• juice of half a lemon
• 1 Tomato 
• 1 small zucchini
• 1 tsp chili flakes
• 1 tsp sweet paprika
• 1 tbsp olive oil
• ¼ cup veggie stock
• salt and pepper or taste
• pinch of sugar
•  some fresh parsley to garnish

Directions

1. Heat a pot with water, salt it and let it come to a boil.
2. In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
3. After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit. 
4. Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well. 
5. Now serve to yourself or share with others and enjoy this filling and delicious meal.