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!

Quick Chickpea Bolognese from Carolyn’s Pantry

Cook Time 10 min Time: 25 mins

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Author: Alison GE Recipe Keyss: V Vegetarian

Dietaries:

Vegetarian

Cost: $ Time: 25 mins Dietaries Vegetarian

Ingredients

Servings

• 1.5 cup red onion (diced)
• 3 garlic cloves (minced)
• 1 can of chickpeas (rinsed, drained, and chopped)
• 1 medium carrot (cut into 1/4 inch dices)
• 1 cup mushrooms (any kind you like!)
• 1 can of diced tomatoes
• 1 can of tomato sauce
• ¹⁄₂ 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. Step 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.

1. Step 2

   Add the mushrooms and sauté for about 2 minutes.

1. Step 3

   Add the diced tomatoes, tomato sauce, oregano, and parsley. Sauté for 2 more minutes, taste and adjust seasoning.

1. Step 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.