Delicious Chickpea Bolognese
This recipe comes from one of my favorite resources, Forks Over Knives. (If you haven't watched the documentary yet, I highly recommend it!) This is a quick plant-based dinner that will taste like a big bowl of comfort food, but won't leave you in a food coma afterwards!
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
3 cups cooked black bean or chickpea pasta (or any other whole-grain pasta)
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.