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.

Ingredient

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)

Direction

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.

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QUICK CHICKPEA BOLOGNESE

Ingredient

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