This article originally appeared on The Nosher.
Winter months require a steady stream of comfort food for survival. But the start of the year also brings a time when people are more health-focused, perhaps even cutting their meat intake.
This hearty pasta dish doesn’t compromise on flavor while using chickpeas instead of ground beef, turkey or lamb. I suggest treating these versatile little beans as you would treat half a pound of ground meat by browning and seasoning well. You’ll be pleasantly surprised how delicious, hearty and meaty this spaghetti really turns out, and let’s face it — that’s exactly what you are craving, right?
Chickpea Bolognese is a Hearty Meat-Free Dinner You will Love
Ingredients
- 4 tbs. olive oil
- 2 cloves garlic chopped
- 1 onion finely chopped
- 1 medium carrot washed and grated finely
- 1 stalk celery very finely chopped
- 7 oz. garbanzo beans cooked or canned (drained and rinsed if canned)
- 14 oz. plum tomatoes can
- 2 tbs. tomato paste
- 1/4 tsp. cinnamon
- 1/4 tsp. chili flakes
- 1 tbs. brown sugar
- 2 tbs. Worcestershire sauce
- 1 tbs. balsamic vinegar
- 1/2 cup red wine
- salt and pepper
- 1 bay leaf
- 2 sprigs thyme
- Parmesan cheese grated (optional)
- 1 lb. spaghetti
Instructions
- Heat half of the olive oil in a medium pot. Add the garlic and onions, along with the chili flakes and saute for 2-3 minutes until softened slightly. Add the chickpeas and saute for 10 minutes. Allow the chickpeas to soften a little bit and start to mash them and break some of them apart with a spoon or fork, leaving some of them still intact.
- Add another tablespoon of the olive oil and allow the chickpeas to brown lightly, stirring occasionally.
- Add the carrot and celery and mix well. Season with a pinch of salt and pepper and cook for 2 minutes. Then add the canned tomatoes and break them apart with a spoon. Add the vinegar, Worcestershire sauce, and wine, allowing it all to evaporate and absorb into the vegetable mixture.
- Add the bay leaves and thyme and leave to simmer for 15 minutes, stirring occasionally. Add the tomato paste, brown sugar, and a pinch of salt and pepper and leave to cook for another 5-10 minutes, until the bolognese is thick and has darkened.
- Cook the pasta 2 minutes less than directed on the packet, reserving ¼ cup of the hot pasta water. Drain the pasta and mix with the bolognese sauce along with the pasta water. Mix on low heat until the sauce has once again thickened, about a minute.
- Top with the remaining olive oil and a sprinkle of parmesan cheese.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Lexx Mills, co-creator of Stursi, expertly crafted non-alcoholic cocktails.
Dara Bunjon talks with legendary chef Jimmy Schmidt, a three-time James Beard Award recipient, restaurateur, author, food scientist and innovator about his journey from the Rattlesnake Club restaurants to Chefs Collaborative and JR Ranch Foods.
Inspired by his Israeli grandmother’s cooking, Chef Raz Shabtai of Miami's Mutra restaurant says the award was for “the entire Jewish community.”
These snowy almond cookies from Elite Jakob are gluten free, easy to make, and most importantly -- delicious.