Chickpea and macaroni stew – Planticize

Ingredients

• 2 Cups (4.8 dl) - macaroni or pasta
• salt
• 2 Tbsp (30 ml) - olive oil
• 16 oz (454 g) - canned chickpeas, drained and rinsed (don't forget to save and use that aquafaba!)
• 1 medium - onion, chopped
• 1 clove - garlic, minced
• 8 oz (225 g) - black olives, pitted
• 16 oz (454 g) - can(s) of diced/crushed tomatoes
• 1 Tbsp (15 ml) - Italian herb mix: basil, oregano, rosemary, and thyme
• salt and pepper to taste
• Optional: serve with vegan Parmesan-style cheeze or a 50/50 mix of nutritional yeast/hemp hearts.