Meatless Chickpea Ragu Recipe
Meatless Chickpea Ragu chickpeas, vegetables, and other ingredients create a vegetarian and vegan bolognese. A hearty dish in less than...
Ingredients
- 8 ounces Whole Wheat Fusilli Pasta Or other whole wheat penne or rotini pasta
- 4 tablespoons Extra Virgin Olive Oil
- 1/2 medium Onion Diced
- 2 large Carrot Diced
- 10 ounces Cremini Mushrooms Stems removed and diced
- 15 ounces Chickpeas Drained and thoroughly rinsed
- 1 tablespoon Garlic Powder
- 2 teaspoons Herbes de Provence
- 1/8 teaspoon Crushed Red Pepper Flakes Optional
- 1/3 cup Red Wine Dry
- 20 ounces Tomato Puree Or crushed tomatoes
- 3 tablespoons Fresh Parsley Chopped, optional
- salt and freshly ground black pepper
Instructions
- Boil a large pot of water. Salt the water and add the pasta. Cook until just al dente, about 7 minutes, and drain.
- Meanwhile, place the chickpeas in a blender or food processor and pulse a few times, just until beans are roughly chopped (stop before beans are pureed into a smooth and creamy texture).
- Heat the olive oil in a large sauté pan over medium heat. Add the onion and carrots and cook until softened, about 5 minutes.
- Add the crimini mushrooms and chopped chickpeas and cook until heated through, about 2 minutes. Season with salt and pepper and add the garlic powder, herbes de provence, and (optional) crushed red pepper flakes. Stir until well combined.
- Add the red wine and cook until wine is reduced, about 2 minutes. Add the tomato puree, stir until well combined, and season with additional salt and pepper.
- Allow sauce to simmer and cook about 2 minutes more. Remove from heat and immediately stir in cooked pasta.
- Top with fresh chopped parsley (optional), and serve.