Firstly I started by calling this a chickpea spaghetti bolognaise. The other day I made a chicken spaghetti bolognaise and I was told off by a viewer of the video on my YouTube channel. The Italians consider a spaghetti bolognaise to be made with beef or pork. Therefore I decided to retract the first title for this post. I’m sorry to any Italians I may have offended, it was never my intension. Whatever you want to call it is up to you. All I know it’s very yummy and of course I had to share the recipe with you. Below is a video and recipe for you.
What non meat dishes do you love to eat? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Large bowl
- Colander
- Saucepan
- Teaspoon
Ingredients
- Dried chickpeas x 300g
- Water x enough to cover the bean and then a couple inches
- Baking powder x 1 tsp
- Salt to your taste
Method
- Measure the amount chickpeas you will need for your recipe.
- Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the chickpeas in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the chickpeas into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set to one side.
Equipment for the sauce
- Vegetable peeler
- Sharp knife
- Chopping board
- Saucepan
- Stirring spoon
- Tablespoon
- Teaspoon
Ingredients for the sauce
- Onion x 1
- Garlic x 2 cloves
- Carrot x 1
- Courgette x 1
- Red pepper x 1
- Tomatoes x 1 400g tin
- Chicken stock (if not vegan) or vegetable stock x 250mls
- Tomato puree x 2 tbsp
- Tamari or soy sauce a 2 tbsp
- Bay leaves x 1
- Dried oregano x 1 – 2 tsp
- Salt and pepper to taste
- Basil x 2 handfuls (optional)
Method for the sauce
- Peel and grate the carrot and courgette.
- Set these ingredients to one side.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice the flesh of the red pepper and set this to one side as well.
- Peel slice and dice the onion and garlic cloves.
- Put the large saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot, add in the onion and fry until it starts to soften.
- Next add in the red pepper and fry until this starts to soften too.
- It may take a while for the pepper to soften but keep going.
- Once the pepper has softened, add in the grated carrot and courgette.
- Fry these ingredients until they are warmed through.
- As they are grated they will cook slightly easier.
- Add in the garlic and fry until it starts to turn golden brown.
- Pour over the tomatoes and rinse the tin using the stock.
- Now pour all the stock into the pan and add in the tomato pure, tamari or soy sauce, bay leaves and dried oregano.
- Sprinkle over salt and pepper to taste.
- Add the cooked chickpea in and stir in the sauce
- Bring the ingredients to the boil and then turn the heat down.
- Leave to simmer for 25 – 30 minutes of until the sauce look jammie.
- Stir the basil in the pan and let it wilt down.
- Cook the pasta as per the packet instructions.
- Add the pasta to the sauce.
- Then serve and enjoy.
Chickpea Tomato and Vegetable Pasta was a yummy meal that I all enjoyed. It was easy to prepare and cook. All the ingredients in this batch are freezable so you could make a big batch and freeze it for another occasion. It would also make a delicious leftover lunch. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 