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+ servings

Roasted Chickpea Bolognese

Lightly roasted chickpeas and mushrooms form the "meaty" base of this simple and nutritious vegan bolognese / ragu style sauce. The rich chickpea sauce is easy to make, and it puts a healthy meatless spin on the family favorite spaghetti bolognese. 
4.60 from 15 ratings

Ingredients

  • 300 g (10.5 oz) spaghetti, for serving

For the chickpea mince

  • 400 g (14 oz) can of chickpeas
  • 250 g (8.8 oz) portabella mushrooms
  • 3 tsps mixed Italian herbs
  • 1 Tbsp olive oil

For the bolognese sauce

  • ½ medium white or brown onion, diced
  • 5 cloves garlic, minced
  • 250 g (8.8 oz) additional mushrooms, (chestnut, more portabellas, any type is fine)
  • 4 Tbsp tomato paste / puree
  • 180 ml (¾ cup) Red wine
  • 400 g (14 oz) can of whole plum tomatoes
  • Salt and pepper, to taste

Instructions 

  • Heat the oven to 200C / 400F.
  • Arrange chickpeas and sliced portabella mushrooms on a large oiled baking tray. Brush or spray with oil and sprinkle with salt, pepper and Italian herbs.
  • Place in the oven for 20 minutes, until the chickpeas are golden and the mushroom is cooked and has a "meaty" texture.
  • Allow the chickpeas and mushrooms to cool for 10 minutes or so.
  • Once cooled, pulse the chickpeas and mushrooms in a food processor until they are finely minced, but chunky.
  • In a large saucepan, saute your onions until they are starting to brown a little. Add the chopped chestnut mushrooms and garlic. Cook until the garlic is fragrant and the mushrooms are reduced.
  • Add the minced chickpea mushroom mixture and cook for a couple of minutes until everything is mixed together. Add tomato puree and mix that through. The mixture will be a little sticky.
  • Add the wine and let it bubble for a couple of minutes. Finally, stir in the canned tomatoes. Simmer the sauce lightly, stirring often, for 15 minutes or longer. Season to taste.
  • Serve over pasta.
Serving: 1g, Calories: 433kcal, Carbohydrates: 69g, Protein: 19g, Fat: 7.6g, Saturated Fat: 1g, Sodium: 114mg, Fiber: 14g, Sugar: 15g