I just made perfect meat, dairy and wheat free spaghetti bolognese and everyone loved it. I came up with this recipe thanks to my brother, who visited me yesterday. He was eating my sprouted chickpeas and just said these would be perfect with some tomato sauce. And little light bulb turned on in my head. Why not make my own version or spaghetti bolognese with chickpeas. So today I bought some organic tomato passata and just created our new weekday favorite. I promise you wont be missing meat a one bit. And I am already thinking of loads of different varieties like adding olives, mushrooms or beans or carrots. So easy to just toss this together with anything you currently have in your kitchen cabinet, which makes it perfect weeknight dinner. Chickpeas are really good for your heart and blood sugar, they also give you fiber and protein and contain loads iron. Combined with a whole grain, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats. You can use any kind of noodles you like. Rice, oat, buckwheat, spelt or raw zucchini noodles are the options I usually use in my cooking. And you can use cooked red lentils instead if chickpeas.
- 700g organic tomato passata
- 2 medium onions, chopped
- 4 cloves of garlic, minced
- handful of sun-dried tomatoes, soaked and chopped
- 2 cups of cooked chickpeas, crushed
- pinch of rosmarin
- pinch of thyme
- 1 tablespoon sweet bell pepper powder
- handful of fresh basil
- Salt and pepper for taste
- sprinkle of hemp parmesan
- Noodles of choice
- Saute onion and garlic with few tablesoon of water, add rosemary and thyme and toss in chickpeas and let simmer for about 10 minutes to infuse the flavors.
- Add tomato passata and sun-dried tomatoes and let simmer for 10 more minutes.
- Meanwhile cook the noodles.
- When sauce is ready toss in fresh basil and sprinkle some hemp parmesan on top.