Chickpea Bolognese

Chickpea Bolognese

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2 15- ounce can chickpeas, rinsed, drained, and dried

1 - 2 tbsp extra virgin olive oil

2 tbsp dried oregano

pinch sea salt

1 tbsp garlic powder

3 tbsp panko bread crumbs

1 tbsp vegan parmesan cheese (pulse 3/4 cup raw cashews + 1 tbsp garlic powder + 3 tbsp nutritional yeast)


1 tbsp extra virgin olive oil

3 cloves garlic, minced

1/2 cup carrots, diced

1 28- ounce can tomato sauce

2 tbsp dried oregano

3 tbsp vegan parmesan cheese


1Preheat oven to 375 degrees F.

2Add rinsed, dried chickpeas to a mixing bowl and toss with olive oil, oregano, salt, garlic powder, panko bread crumbs, & vegan parmesan cheese.

3Place chickpeas on a baking sheet and arrange in a single layer. Bake for 25 minutes or until crispy and light golden brown. Set aside to cool slightly!

4While chickpeas are baking, heat a large skillet over medium heat. Once hot, add olive oil, garlic and carrots. Sauté for 3-5 minutes.

5Remove 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 stir on occasion until desired consistency exist.

6Add 3/4 of the baked chickpeas to the sauce and stir.

7To serve, top baked sweet potatoes, cooked whole wheat noodles, or sautéed zucchini noodles with sauce and remaining chickpeas. Garnish with vegan parmesan cheese.

Reviews: 0

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