Disclaimer: I’m not vegan. Mark’s not vegan. However, we do love easy and delicious food, so here we are.
This dish comes together so fast, and I (almost!) always have the ingredients in my pantry. It’s so comforting and suits many different dietary needs (dairy-free, egg-free, vegan, gluten-free); it might be worth adding to your potluck dishes!
What You Need:
- Olive oil
- 2 yellow squash (small or medium)
- 1 medium onion
- 3 garlic cloves
- 14 oz can of crushed tomatoes
- 1 teaspoon each: black pepper, salt, garlic powder, onion powder, tumeric
- 1.5 teaspoons of chili powder
- Paprika to taste
- 1 can of chickpeas, drained
Begin by chopping your onion and yellow squash into bite-sized cubes and mincing your garlic cloves. Heat the olive oil (1-3 teaspoons or more if needed) over medium heat before adding the chopped veggies and garlic.
Saute until the onions are soft and almost translucent. (2-5 minutes)
Once your veggies are soft, add the crushed tomatoes and all spices. Taste your sauce! Your family might want to throw in a pinch of cayenne or cut back to chili powder. This is an easy dish to taste as you go!
Bring the mixture to a simmer before adding your chickpeas (drained). Mix together and lower the heat to low. Cover and let cook for 10-15 minutes.
Serve with: Rice, quinoa, naan, barley, any grain!
If you aren’t vegan, feel free to mix in some sour cream and/or chicken.