CHICKPEA BOLOGNESE

Name: CHICKPEA BOLOGNESE
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound pasta, such as linguine; 3 tablespoons olive oil; ½ white or yellow onion, chopped; 1 rib celery, chopped; 1 carrot, chopped; 1 cup minced cremini or button mushrooms; ⅒ teaspoon salt; 1 clove garlic, minced; ½ teaspoon dried oregano; ½ teaspoon dried basil; Dash of red pepper flakes, if you can hang; ½ cup red wine*; 1 tablespoon tomato paste; 1½ cups no-salt-added tomato sauce**; 1½ cups cooked chickpeas, chopped***; Chopped parsley, for garnish

3 steps

Prep:10minCook:25min

Updated at: Thu, 17 Aug 2023 02:32:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories549.5 kcal (27%)

Total Fat11.6 g (17%)

Carbs89.6 g (34%)

Sugars9.4 g (10%)

Protein18.2 g (36%)

Sodium82.5 mg (4%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 poundpasta

such as linguine

3 tablespoonsolive oil

0.5white onion

1 cupcremini mushrooms

½ teaspoondried oregano

½ teaspoondried basil

red pepper flakes

if you can hang

½ cupred wine

1 tablespoontomato paste

1 ½ cupsno-salt-added tomato sauce

1 ½ cupschickpeas

cooked, chopped

parsley

chopped, for garnish

Instructions

Step 1

1. Cook the pasta according to the package directions, they know what the fuck they're talking about. Drain it when you're done and set it aside.

Step 2

2. While the pasta is cooking, make the sauce: In a large, deep skillet or wok, heat the oil over medium heat. Add the onion, celery, and carrot and cook for 5 minutes so that they start to soften up and get kinda golden in some spots. Add the mushrooms and salt and cook for another 2 minutes. Stir in the garlic, herbs, and pepper flakes, then pour in the wine. Saute for another 2 minutes while the wine cooks down a bit. Then stir in the tomato paste and sauce. Bring all that to a gentle simmer and then fold in the chickpeas.

Step 3

3. Reduce the heat under the sauce to low and toss in the pasta. When everything is all cooked in the sauce turn off the heat. Serve hot topped with some chopped parsley.

View on Bad Manners Cookbook

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