Pasta with Chickpea Bolognese

I am so excited to share this vegan recipe with you since it's one of the most favorite family recipes. My mom used to make it with minced meat or red lentils. I just replaced meat with chickpeas and Voila! They were thrilled! I make it once a week for a family lunch! Keep in mind that most of my family members are not vegans. I hope you will incorporate this recipe into your diet, too.

(Ready in about 30 minutes / Serves 4)

Ingredients

2 tablespoons olive oil

1 medium onion, minced

1 teaspoon garlic, minced

1 cup uncooked chickpeas, chopped (like you do for falafel)

1 tablespoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper, to taste

1/4 teaspoon sea salt

1 (15-ounce) can tomato sauce

1 pound whole-wheat pasta of choice

Directions

Heat olive oil in a saucepan over medium-high heat. Then, saute the onion for about 3 minutes or until tender and translucent.

Then, saute the garlic for 30 seconds or so, stirring frequently.

Add in the chickpeas along with spices. Continue to cook on medium heat for about 15 minutes, adding a splash of tomato sauce to ensure even cooking.

Pour in tomato sauce and continue to cook for 10 minutes more or until thoroughly cooked.

Meanwhile, cook pasta according to the manufacturer's directions.

Spoon the sauce over hot pasta and serve immedaitely!

Bon appétit!

Chef's note

If you use canned chickpeas, reduce the cooking time and do not blend them too much. Mash them with a fork, leaving some big chunks.

Per serving: Calories: 674; Fat: 11.6g; Carbs: 123g; Protein: 28.1g; Sugars: 9.4g; Fiber: 18.3g