Chickpea Bolognese

EARTH ANGEL VEGAN’S CHICKPEA BOLOGNESE IS QUICK AND DELICIOUS. People will think you slaved over a stove all day… it’s that good! Use it a top your favorite pasta or polenta. I think it would even be awesome in a lasagna! Give it a try… I am sure you will love it.

RECIPE

1 Jar of your favorite oil free marinara

2 Tbsp tomato paste

1 Cup vegetable broth

1/2 cup dry red wine (optional)

1 medium red onion diced

2 carrots diced small

2 stalks celery diced small

2 cups button mushrooms diced small

1 Tablespoon Wildtree garlic galore (or 2 cloves minced)

1 Teaspoon dried oregano

1 Teaspoon dried parsley

1 can of chickpeas rinsed, drained and chopped

1 teaspoon red pepper flakes if you like a little heat

1 pound of your favorite pasta cooked according to package directions

In a heavy bottom sauce pan add all the veggies (onion, carrot, celery, mushrooms) and the vegetable broth and bring to a simmer for about 5 minutes. Stir in the tomato paste and spices and wine and simmer another 5 minutes. Add the sauce and chickpeas and stir… lower heat and simmer on low until all the veggies are soft and flavors develop… about 15 minutes stirring frequently. In this time cook your pasta.

Top your pasta with this yummy sauce…