This easy chickpea ragout comes together in less than half an hour. It is a delicious, healthy alternative to a bolognese sauce. Perfect for sneaking a vegan meal into your weekly meal plan.
| Feeds 4 | 40 min |
Ingredients
- 1 tin of chickpeas
- 1 tin of chopped tomatoes
- 500 gr of pasta
- 1 small bell pepper chopped in cubes
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- Salt to taste
- 2 tsp garlic powder
- 1 tsp smoked paprika powder
- 1 tsp turmeric
- 2 tsp dried dill
- a big hand full of parsley
- Optional: Parmesan
Instructions
- Boil pasta and set aside. Save some of the pasta water.
- Drain the chickpeas.
- Add the chickpeas, parsley, onion and spices to a kitchen chopper and blits until there are no more full pieces of chickpea.
- Fry the chickpea mixture, bell pepper chunks and carrot chunks in a hot pan with some oil for 5 minutes, stir regularly to avoid burning
- Add the contents of the chopped tomato tin and fry for another 5 minutes. Taste and add spices as needed.
- If you have time, let the sauce simmer on low heat for another 10 minutes.
- Combine the chickpea ragout and the pasta. Add leftover pasta water until you like the consistency.
- Serve with parmesan.
Tips
- Adjust the amount of spices to your liking. It is important to taste throughout.
- Use whichever spices you like and have on hand.
- Don’t have a kitchen chopper? No problem! The ragout will be chunky and less like sauce, but still delicious!
- If you are a multi-tasking genius, you can cook the pasta while making this recipe and save 10 minutes. We can’t all be blessed with impeccable time management skills, boiling the pasta first removes some stress from the cooking process
- Leave the parmesan out to make this vegan
Lisa's Food Obsession 
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