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Chickpea Bolognese Pasta

Chickpea Bolognese Pasta


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Ingredients

Scale
  • ¼ cup extra virgin olive oil
  • 1 large carrot, diced
  • 1 large celery stalk, diced
  • 1/2 sweet onion or large shallot, diced
  • 1 teaspoon fine salt
  • ¼ teaspoon ground black pepper (or more to taste)
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional for added heat)
  • 1, 15 ounce can chickpeas (garbanzo beans), drained, rinsed, dried and pulsed 10 times in a mini food processor
  • 1, 24 ounce jar marinara sauce (use a quality one or one of the recipes linked above)
  • ¼ cup fresh Italian flat leaf parsley, large stems removed and chopped (optional)
  • ¼ cup fresh basil, chopped (optional)
  • *or 1 Tablespoon of Italian Seasonings if you don’t have fresh herbs

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, celery, onion/shallot, salt and pepper. Cook until the vegetables soften. Then add in the garlic and red pepper flakes and let cook for 1 minute or until fragrant.
  2. Add the pulsed garbanzo beans and sauce to the skillet and stir until combined. Cook for 5 minutes to allow the flavors to develop. Taste and adjust seasonings as needed. Reduce heat to a low simmer and cover while you cook the pasta.
  3. Meanwhile, bring a large pot of water to a rolling boil. Add one tablespoon salt and one package of pasta. Cook according to package instructions. . Use a large scoop colander pasta strainer to transfer the cooked pasta to the skillet with the sauce. Stir until the noodles are fully coated with the sauce.
  4. Add parsley/basil or Italian Seasoning and stir again before serving. Serve with freshly grated parmesan cheese if desired. Enjoy!