Weeknight Chickpea Bolognese
Make Weeknight Chickpea Bolognese tonight: a quick, crunchy roasted chickpea and carrot ribbon bolognese that comes together fast.
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
Instructions
Step 1: Preheat and crisp the chickpeas
Preheat the oven to 375°F (190°C). Add the rinsed, well-dried chickpeas to a mixing bowl and toss them evenly with olive oil, oregano, a pinch of sea salt, garlic powder, gluten-free panko, and a tablespoon of vegan parmesan until each chickpea is lightly coated. Spread the seasoned chickpeas in a single layer on a baking sheet and bake until crispy and light golden brown, about 20–25 minutes; remove and let them cool and crisp further on the sheet before setting aside.
Step 2: Sauté aromatics and build the tomato base
Warm a tablespoon of olive oil in a heavy skillet, add the minced garlic and the very finely diced carrots, and sauté just until the garlic is fragrant and the carrots begin to soften, stirring frequently (about 3 minutes). Remove briefly from heat, stir in the tomato sauce, oregano, and vegan parmesan so the cheese melts into the sauce, then return to medium-low and bring to a gentle simmer. Reduce heat to low and cook slowly until the sauce thickens and the carrots are tender, tasting and adjusting salt and sweetness as desired.
Step 3: Fold roasted chickpeas into the sauce
Stir three-quarters of the baked chickpeas into the simmered tomato-carrot sauce so the chickpeas absorb some sauce and soften slightly while still keeping a crispy, golden top. Let the mixture rest off-heat for a moment to marry textures and flavors before proceeding.
Step 4: Make tender carrot noodles
Bring a large pot of water to a rolling boil and briefly cook the peeled carrot ribbons for 2–3 minutes (2 minutes for al dente, 3 minutes for more tender). Drain the ribbons thoroughly and gently toss or pat dry so they hold their bright orange color and delicate ribbon texture.
Step 5: Plate and finish with remaining chickpeas and garnishes
Twirl the warm carrot ribbons into a shallow serving bowl, ladle the thickened chickpea bolognese over the noodles so it pools and clings to the ribbons, then scatter the reserved crispy chickpeas on top so they remain crunchy. Finish with a light dusting of vegan parmesan, torn fresh basil leaves, and a pinch of red pepper flakes if you like heat. Serve immediately.
Notes
- Dry chickpeas very well before roasting to help them crisp.
- Store chickpeas and carrot ribbons separately for best texture when reheating.
- Use good-quality tomato sauce and taste for acidity; add sweetener sparingly.
- Re-crisp chickpeas in a hot oven or skillet for best crunch before serving.
- Substitute zucchini ribbons or pasta if carrots are not available.