Pasta with Chickpea and Tomato Sauce

This mock Bolognese sauce made from chopped chickpeas, onion, and seasoned tomatoes may become a family favorite. Healthy, inexpensive, and tasty, it elevates the humble bean to greater heights. Serve with your favorite whole-grain pasta; shells are particularly nice at holding the sauce for each bite.

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 2 tsp. olive oil
  • 1 large onion, peeled and chopped
  • 1 medium carrot, peeled and diced
  • 3 cloves garlic, minced
  • 3 Tbsp. red wine
  • 1 tsp. dried oregano
  • ½ tsp. dried basil
  • ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • ½ tsp. ground paprika
  • ¼ tsp. freshly ground black pepper
  • ⅛ tsp. dried red pepper flakes
  • 1 can (28 oz.) crushed tomatoes
  • 1 tsp. salt
  • 1 Tbsp. agave nectar
  • 1 package (12 oz.) orecchiette pasta
  • 3 Tbsp. chopped fresh parsley

Directions

  • Heat oil in a medium sauté pan over medium heat. Add onion and carrot and cook, stirring, 3 minutes. Add garlic and sauté 2 minutes. Add chickpeas, red wine, oregano, dried basil, thyme, garlic powder, paprika, black pepper, and red pepper flakes and cook, stirring, 5 minutes, until tender.
  • Stir in tomatoes, salt, and agave and bring to a simmer. Lower the heat to medium-low to low, cover, and simmer 20 minutes.
  • Cook pasta according to package directions, then drain.
  • Toss sauce with pasta and sprinkle with fresh parsley. Serve immediately.

Recipe Information

Serves: 6

Ingredients

  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 2 tsp. olive oil
  • 1 large onion, peeled and chopped
  • 1 medium carrot, peeled and diced
  • 3 cloves garlic, minced
  • 3 Tbsp. red wine
  • 1 tsp. dried oregano
  • ½ tsp. dried basil
  • ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • ½ tsp. ground paprika
  • ¼ tsp. freshly ground black pepper
  • ⅛ tsp. dried red pepper flakes
  • 1 can (28 oz.) crushed tomatoes
  • 1 tsp. salt
  • 1 Tbsp. agave nectar
  • 1 package (12 oz.) orecchiette pasta
  • 3 Tbsp. chopped fresh parsley

Directions

  • Heat oil in a medium sauté pan over medium heat. Add onion and carrot and cook, stirring, 3 minutes. Add garlic and sauté 2 minutes. Add chickpeas, red wine, oregano, dried basil, thyme, garlic powder, paprika, black pepper, and red pepper flakes and cook, stirring, 5 minutes, until tender.
  • Stir in tomatoes, salt, and agave and bring to a simmer. Lower the heat to medium-low to low, cover, and simmer 20 minutes.
  • Cook pasta according to package directions, then drain.
  • Toss sauce with pasta and sprinkle with fresh parsley. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories420
Total Fat4.5g
Saturated Fat1g
Cholesterol0mg
Sodium730mg
Total Carbohydrate82g
Dietary Fiber9g
Sugars14g
Protein11g