Dinner for 4

Chickpea Bolognese

Name: Chickpea Bolognese
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cans (15 oz) chickpeas; 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; 1/4 cup carrots; 1 cans (15 oz) tomato sauce; 1 tbsp dried or fresh oregano; 1 tbsp vegan parmesan cheese; 10 large carrots; red pepper flakes; vegan parmesan cheese; fresh basil

Seasoned chickpeas and carrots simmer in tomato sauce, making a hearty meatless bolognese-style topping.

$1.61per serving $

40 minstart to table

4servings

Italian Vegetarian Budget Family Dinners Spring

Ingredients

1 cans (15 oz) chickpeas
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
1/4 cup carrots
1 cans (15 oz) tomato sauce
1 tbsp dried or fresh oregano
1 tbsp vegan parmesan cheese
10 large carrots
red pepper flakes
vegan parmesan cheese
fresh basil

Steps

Heat the oven to 425 F and line a baking sheet with oil.
Rinse and dry the chickpeas, then toss them with olive oil, oregano, salt, garlic powder, and panko.
Roast the chickpeas for 25 minutes, stirring once halfway through.
Cook the garlic and carrots in olive oil in a 12-inch skillet over medium heat for 5 minutes.
Add the tomato sauce, oregano, red pepper flakes, and vegan Parmesan, then simmer for 20 minutes.
Stir the roasted chickpeas into the sauce and top with basil and more vegan Parmesan.

Main ingredient on sale this week? See what to make with canned beans on sale.