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QUICK CHICKPEA BOLOGNESE

Dairy Free   Gluten Free   Sugar Free   Vegan

Time: 15 min Serves: 4

 

This super quick Bolognese recipe is perfect to cook with the kids, it tastes like a regular Bolognese and it involves a few hidden veggies too!

 

Ingredients:

  • 1½ cups diced red onion
  • 3 cloves fresh garlic, minced
  • 1 can chickpeas, rinsed, drained, and chopped (1½ cups)
  • 1 medium carrot, cut into small dices
  • 1 cup mushrooms (any kind you like), diced
  • 1 can diced tomatoes (1½ cups)
  • 1 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)

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Method

  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. Mix the pasta and as much of the sauce as you like. Enjoy!
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