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: 15 minutesTotal: 45 minutesDifficulty: Easy
- 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
- 1⁄2 tsp. dried basil
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. garlic powder
- 1⁄2 tsp. ground paprika
- 1⁄4 tsp. freshly ground black pepper
- 1⁄8 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
- 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.