Forks over Knives Quick Chickpea Bolognese

Forks over Knives Quick Chickpea Bolognese

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.

Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store

4 thoughts on “Forks over Knives Quick Chickpea Bolognese

  1. Hello!
    Thank you – I was just looking for some more details about Forks over Knives. I asked myself, if I could really do this all my life. But the recipes sound good and I really like your comments. Very encouraging. I ordered the book, and I can’t await to get it.
    Thanks a lot and lovely weekend!

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