Quick Chickpea Bolognese

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  • 8 cups

Got a few minutes and want something delicious and totally nourishing for dinner? Try this quick vegan chickpea bolognese sauce over your favorite pasta! Chopping the chickpeas gives the sauce a finer texture that’s easier to eat with noodles. Feel free to leave this step out, however, if you’d rather eat them whole. This bolognese is completely plant-based and loaded with veggie goodness to make you feel awesome. Imagine that after eating a big bowl of pasta!

Recipe from Carolyn’s Pantry

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)

Instructions

  1. 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.
  2. Add the mushrooms and sauté for about 2 minutes.
  3. Add the diced tomatoes, tomato sauce, oregano, and parsley. Sauté for 2 more minutes, taste and adjust seasoning.
  4. 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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Carolyn Vinnicombe

Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated towards plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started her blog Carolyn’s Pantry in 2016 and is now a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention Magazine, and more. She spends her days as a food entrepreneur in California and publishes new recipes on her website weekly.​

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