Somehow, even though I spend all weekend at home, I still feel tired after the weekend! You would think that not having anywhere to be would mean I have less to do, but I’m definitely finding ways to keep myself busy. This past weekend, I ended up running a virtual 5K for Poplar Springs Animal Sanctuary, which was really fun and reminded me how much I love running.
At the same time, my body is now exhausted! I have been focusing a lot more on yoga, since I can do that by myself in the house (thank you, Yoga with Adriene!). This was the first time I’ve run in a while, and I’m really feeling it today. So, I decided to whip out a really easy weeknight meal for after work so I don’t have to worry so much about dinner and can focus on relaxing. I hope this helps you all too!
Besides being absolutely delicious, the best thing about this meal is how quick and easy it is to make – it takes just 20 minutes (including chopping!) and just needs one pan, which means clean up is a breeze. The sundried tomatoes add a really delicious acidic flavor, and the red pepper flakes add a hint of spice (or more, if you really like spicy food and want to go all out!). The chickpeas pack a protein punch and the arugula (or your favorite leafy greens) add some great color and nutrients. Add your favorite pasta (and use gluten-free pasta if you want or need to) to complete this dish.
I would love the hear how this recipe turned out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Easy Weeknight Meal: Sundried Tomato & Chickpea Spaghetti
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 onion diced
- 3-4 tbsp sundried tomatoes julienne cut, in oil*
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups arugula or other leafy green vegetable
- salt, pepper, and crushed red pepper flakes* to taste
- 2 servings your favorite pasta**
Instructions
- Boil water for your pasta and cook according to pasta directions. Drain and set aside.
- Heat the oil over medium heat until hot, then add the garlic and cook for 1-2 minutes, until fragrant.
- Add the onion and cook for 4-5 minutes, until they just begin turning translucent.
- Add the chickpeas and sundried tomatoes. Continue cooking until the onions are fully translucent.
- Add the spices to taste. Add the pasta and mix together. Add the arugula and cover, letting it steam for 1-2 minutes until wilted. Then, mix in. Serve hot!
Notes
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