I have an added a recipe in a really long time. This is a fairly simple one but it’s pretty good.

Quick Chickpea Bolognese

INGREDIENTS

1½ cups diced red onion

3 cloves fresh garlic, minced

1 (15.5-ounce) can chickpeas, rinsed, drained, and chopped (1½ cups)

1 medium carrot, cut into ¼-inch dice

1 cup mushrooms (any kind you like), cut into ¼-inch dice

1 (14.5-ounce) can diced tomatoes (1½ cups)

1 (15-ounce) can tomato sauce (1½ cups)

½ 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.

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