From Minimalist Baker
Weeknight Chickpea Bolognese
- Time
- 40 min
- Makes
- 4
- Ingredients
- 18
9 things you may not have.
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Ingredients
- 1 15-ounce can chickpeas ((rinsed, drained, and dried))
- 1 Tbsp olive oil
- 1 Tbsp dried or fresh oregano
- 1 pinch sea salt
- 2 tsp garlic powder
- 3 Tbsp gluten-free panko bread crumbs
- 1 Tbsp vegan parmesan cheese
- 1 Tbsp olive oil
- 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp or 9 g))
- 1/4 cup carrots ((very finely diced))
- 1 15-ounce can tomato sauce
- 1 Tbsp dried or fresh oregano
- 1 Tbsp vegan parmesan cheese
- 1-2 Tbsp sweetener of choice ((such as organic cane sugar or coconut sugar // optional))
- 10 large carrots ((ribboned with a vegetable peeler // or sub 8 ounces pasta of choice per 10 carrots))
- Red pepper flakes
- Vegan parmesan cheese
- Fresh basil
Nutrition · per serving
- Calories
- 292 kcal
- Fat
- 10.4 g
- Fiber
- 7.2 g
- Sugar
- 16.7 g
- Sodium
- 943 mg
- Protein
- 10.2 g
- Carbohydrate
- 43.2 g
- Saturated fat
- 1.5 g
As published by Minimalist Baker.
The method
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