Here’s a staple quick vegan dinner for your cooking arsenal. This should only take about 15 minutes to prepare. You’ll need:

1 can of chickpeas

1 can of diced tomatoes

1-2 zucchini, summer squash, or other favorite vegetable (maybe broccoli, snow peas?!)

A few cloves of garlic (2-3, or go with 4 or more if you’re a garlic lover)

A package of your favorite kind of pasta (you’ll use about half a package)

A little olive oil

Optional: Fresh rosemary

Directions:

Bring a big pot of water to boil, adding a little salt. Chop, slice, or dice your fresh veggies to a size of piece you like, and finely chop your garlic. Set aside until your water has come to a boil. Once it’s boiling, dump in that pasta and cook according to package directions.

Back to your veggies! In a frying pan, heat a little olive oil on medium heat for about a minute. Add in the veggies and garlic, and stir frequently, cooking for about 5 minutes total, or until the veggies you chose are lightly cooked (not super cooked and soggy, but not totally raw either). You can add any sort of spices you like to this too — salt and pepper, Old Bay seasoning, classic Italian stuff like oregano and thyme…possibilities are endless (and let me know if you come up with something good)! One thing that’s really yummy is fresh rosemary.

Once your pasta is done cooking, drain off the water, and return the pasta to the big pot. Add in your cooked veggies, as well as the can of tomatoes and the can of chickpeas (drain these before adding).

You’re ready to eat!