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Quick Chickpea Bolognese from Carolyn’s Pantry

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!
Time
Prep Time: 15 min Cook Time: 10 min Time:: 25 mins
Ingredients
  • 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. 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.