Chickpea Bolognese

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A new discovery from eating healthily has been chickpeas. I’ve gone from not knowing what they are and treating them warily to absolutely loving them. I now buy at least 3 cans in the weekly shop. I’ve seen various different chickpea bolognese recipes online, but have adapted them and squashed them together into this one. The original recipe said to have the bolognese with spiralled carrots and although I did buy them in the weekly shop I really couldn’t be bothered to stand in the kitchen for ages and prepare them. Next time I think I’ll buy some pre-prepared ones (which I know aren’t quite as healthy but for the time I save I really don’t care!) So this recipe calls for brown spaghetti. It was just as delicious!

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Ingredients
Chickpeas
400g can of chickpeas, drained, rinsed and patted dry
1 tbsp of olive oil
1 tbsp of died oregano
2 tsp of garlic granules
3 tbsp of breadcrumbs
1 tbsp of parmesan cheese
Pinch of salt

Sauce
1 tsp of olive oil
400g can of chopped tomatoes (you want good quality ones for this)
2 tsp of garlic paste
1/4 cup of finely grated carrot
1 tbsp dried oregano
1 tbsp of parmesan cheese
1/2 teaspoon of sugar (if required)

150g brown spaghetti


Method

  1. Heat oven to 200°c
  2. Add the rinsed and dried chickpeas to a bowl and add the olive oil, oregano,salt, garlic powder, breadcrumbs and parmesan cheese. Stir to combine and place on a baking sheet (lined with parchment otherwise the cheese and breadcrumbs will fall through the holes!) Bake for 20 minutes or until golden brown.
  3. To make the sauce, heat the olive oil in a frying pan and add the garlic and carrots. Stir frequently and cook for a couple of minutes.
  4. Add the tomato sauce, oregano and parmesan cheese and stir to combine. Simmer on low until the sauce thickens. Once thickened, you can add 1/2 teaspoon of sugar to sweeten the sauce if required
  5. Cook the pasta according to the packet instructions.
  6. To serve top the spaghetti with the tomato sauce and serve the chickpeas on top. I find a sprinkling of parmesan at the end doesn’t go a miss either – I’ve normally grated too much in preparation.

 

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This one doesn’t take long at all so it’s ideal for a weeknight tea. The portion sizes serve two perfectly.

If you try it, let me know.

Happy healthy cooking.

Around the Corner Fitness

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