Chickpea bolognese

Name: Chickpea bolognese recipe
Yield: 4
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 3 celery stalks, finely chopped; 1 large carrot, finely chopped; 1 each onion & fennel, finely chopped; 3 garlic cloves, roughly chopped; 1/2 bunch each rosemary & thyme leaves, finely chopped; 1 bunch sage, leaves finely chopped; 400g can chickpeas, drained, rinsed; 1 cup (150g) semi-dried tomatoes, drained, chopped; 700ml tomato sugo (seasoned tomato passata); 1/2 cup (125ml) red wine; 2 tsp Worcestershire sauce; 400g tagliatelle, cooked according to packet instructions; Finely grated parmesan, to serve

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by Phoebe Wood

May 24, 2021

This vegetarian bolognese will have you happy to skip the meat.

1/2 cup (125ml) extra virgin olive oil
3 celery stalks, finely chopped
1 large carrot, finely chopped
1 each onion & fennel, finely chopped
3 garlic cloves, roughly chopped
1/2 bunch each rosemary & thyme leaves, finely chopped
1 bunch sage, leaves finely chopped
400g can chickpeas, drained, rinsed
1 cup (150g) semi-dried tomatoes, drained, chopped
700ml tomato sugo (seasoned tomato passata)
1/2 cup (125ml) red wine
2 tsp Worcestershire sauce
400g tagliatelle, cooked according to packet instructions
Finely grated parmesan, to serve

Method

1.

Heat oil in a large pan over medium heat. Add celery, carrot, onion and fennel with 1 tsp salt flakes, and cook, stirring, for 15 minutes or until softened and lightly caramelised. Add garlic and herbs, and cook, stirring, for 2 minutes or until fragrant. Add chickpeas and semi-dried tomatoes.
2.

Add sugo, wine, 1/2 cup (125ml) water and Worcestershire sauce, and reduce heat to low. Simmer, stirring occasionally, for 25 minutes or until thick and reduced. Season to taste.
3.

Stir cooked pasta through sauce and scatter with freshly ground black pepper and parmesan, to serve.