Weeknight Chickpea Bolognese

• Vegetarian

• Produce

  • 1 Basil, fresh
  • 1/4 cup Carrots
  • 10 Carrots (610 g, large
  • 1 15-ounce (425 g can Chickpeas
  • 3 cloves Garlic
  • 2 tsp Garlic powder
  • 2 tbsp Marjoram, dried or fresh

• Condiments

  • 1 15-ounce (425 g can Tomato sauce

• Baking & Spices

  • 1 Red pepper flakes
  • 1 pinch Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 3 tbsp Panko bread crumbs

• Dairy

  • 2 tbsp Parmesan, Vegan
  • 1 Parmesan cheese, vegan

Found on minimalistbaker.com

Description

Ingredients

• 1 15-ounce (425 g) can chickpeas, rinsed, drained, and dried
• 1 Tbsp (15 ml) olive oil
• 1 Tbsp (3 g) dried or fresh oregano
• pinch sea salt
• 2 tsp garlic powder
• 3 Tbsp (13 g) panko bread crumbs
• 1 Tbsp (5 g) vegan parmesan cheese
• 1 Tbsp (15 ml) olive oil
• 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
• 1/4 cup (32 g) carrots, very finely diced
• 1 15-ounce (425 g) can tomato sauce
• 1 Tbsp (3 g) dried or fresh oregano
• 1 Tbsp (5 g) vegan parmesan cheese, plus more to taste
• optional: 1-2 Tbsp sweetener of choice (such as organic cane sugar or coconut sugar)
• 10 large carrots (610 g), ribboned with a vegetable peeler (or sub 8 ounces pasta of choice)
• Red pepper flakes
• Vegan parmesan cheese
• Fresh basil

Directions

• Preheat oven to 375 degrees F.
• Add rinsed, dried chickpeas to a mixing bowl and toss with olive oil, oregano, salt, garlic powder, panko bread crumbs, and vegan parmesan cheese.
• Place chickpeas on a baking sheet and arrange in a single layer. Bake for 20-25 minutes or until crispy and light golden brown (see photo), then remove and set aside.
• While chickpeas are baking, heat a large metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic and carrots. Sauté for 3 minutes, stirring frequently.
• Remove skillet from heat and add tomato sauce, oregano, and vegan parmesan cheese, and stir. Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking to thicken, stirring occasionally.
• Sample sauce and adjust seasonings as needed. Add sweetener of choice at this time if preferred (I went with 1 Tbsp coconut sugar, 1 Tbsp organic cane sugar).
• To make carrot noodles, bring a large pot of water to a boil. Once boiling, add carrots and boil for 2-3 minutes (2 for al dente, 3 for more tender noodles). Drain and set aside.
• Add 3/4 of the baked chickpeas to the sauce (see photo) and stir.
• To serve, top carrot noodles with sauce, remaining chickpeas, and any additional toppings (see options above).
• Leftovers keep well (separate) in the refrigerator for 3-4 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick.

Nutrition