© J Sainsbury plc 2020
Chickpea bolognese with pasta
This super-cheap veggie bolognese is so easy to prepare, and great to keep as a last-minute dinner – just make an extra batch and store in airtight containers in the freezer
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Ready in 55 minutes
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Cooking time 45 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 x 400g cans chickpeas, drained and rinsed well
- 2 tbsp olive oil
- 3 tbsp grated vegetarian hard cheese
- 1 tsp dried oregano
- 1 onion, finely chopped
- 1 celery stick, finely diced
- 1 large carrot, finely diced
- 1 clove garlic, crushed
- 2 tbsp tomato puree
- 1 whole nutmeg, to grate
- 1 tsp dried mixed herbs
- 2 x 390g cartons chopped tomatoes
- 350g spaghetti
Method
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1
Preheat the oven to 180°C/gas mark 4. Scatter the chickpeas in a large roasting tin and toss with 1 tbsp of the oil, 1 tbsp of the cheese, the oregano and seasoning. Bake for 30 minutes until crispy and lightly golden.
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2
Meanwhile, add the remaining oil to a large saucepan and cook the onion, celery and carrot for 8-10 minutes or until beginning to soften and go golden brown. Season, add the garlic and cook for 1 minute.
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3
Stir through the tomato puree, a pinch of grated nutmeg, herbs and chopped tomatoes. Fill one of the tomato cartons halfway with water and add, then bring to the boil. Turn down and simmer gently for 20-25 minutes, until the sauce is thickened and reduced slightly. Add the roasted chickpeas for the last 10 minutes, reserving a handful to serve.
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4
Cook the pasta according to pack instructions while the sauce is simmering. Divide between 4 and spoon the sauce over, before serving with the reserved chickpeas and remaining grated cheese.
