QUICK CHICKPEA BOLOGNESE
Using pantry staples such as canned chickpeas and tomatoes, this rustic plant-based bolognese is seriously satisfying, without leaving you feeling stuffed. Pro tip: Make sure to get the pasta cooking first; then prepare the sauce.
Ingredients
- 1½ cups diced red onion
- 3 cloves fresh garlic, minced
- 1 (15.5-ounce) can chickpeas, rinsed, drained, and chopped (1½ cups)
- 1 medium carrot, cut into ¼-inch dice
- 1 cup mushrooms (any kind you like), cut into ¼-inch dice
- 1 (14.5-ounce) can diced tomatoes (1½ cups)
- 1 (15-ounce) can tomato sauce (1½ cups)
- ½ tablespoon dried oregano
- 1 tablespoon dried parsley
- Sea salt
- 3 cups cooked brown rice penne or fusilli pasta (or any other whole-grain pasta)
Directions
Heat a large saucepan over medium heat, add the red onions, garlic, chickpeas, carrots, and a dash of salt. Sauté the vegetables for about 5 minutes, or until the onions are slightly translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep vegetables from sticking to the pan.
Add the mushrooms and sauté for about 2 minutes.
Add the diced tomatoes, tomato sauce, oregano, and parsley. Sauté for 2 more minutes, taste and adjust seasoning.
Pour as much of the sauce as you like over the pasta and eat up—it's all fantastic for you and tastes even better.