Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Vegan chickpea bolognese pasta served with fresh basil
Healthy and tasty vegan bolognese with chickpeas

Chickpea Bolognese Pasta

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The soul of a Bolognese ragu isn't meat, but patience and flavor layering. The classic sofrito (onion, carrot, celery) provides a sweet base, built upon by tomato acidity and the nutty character of chickpeas. In this version, coarsely mashed chickpeas mimic the texture of meat, holding onto spices perfectly for a rich, thick sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large skillet or pot for sauce
  • Large pot for pasta
  • Cutting board and sharp knife
  • Fork or potato masher
  • Wooden spoon
  • Colander

Allergen Information

⚠️ Wheat (Gluten)

Instructions

1 ✓

Rinse chickpeas thoroughly. Place in a bowl and mash roughly with a fork until you have a coarse, crumbly texture.

Tip: Texture is key: you want it chewy and meat-like, not a smooth paste like hummus.
2 ✓

Prep veggies: Dice onion, grate or crush garlic. Finely dice carrot and celery (approx 1/8 inch pieces).

Tip: Fine cutting increases surface area for faster cooking and better flavor extraction.
3 ✓

Heat olive oil in a wide skillet over medium heat. Sauté onion, carrot, and celery for 8-10 minutes until onion is translucent and veggies are soft.

Tip: Slow sautéing caramelizes sugars for depth (Maillard reaction).
4 ✓

Add crushed garlic and sauté 1 minute until fragrant.

Tip: Garlic burns easily, so add it only after onions are done.
5 ✓

Add mashed chickpeas, oregano, basil, salt, and pepper. Sauté 2-3 minutes to toast spices.

Tip: Toasting spices in fat 'blooms' them, releasing fat-soluble flavor compounds.
6 ✓

Pour in tomato passata and balsamic vinegar. Reduce heat to low and simmer uncovered for 15-20 minutes until thickened and dark red.

Tip: Simmering reduces acidity and concentrates flavor.
7 ✓

Meanwhile, cook spaghetti in salted water for 1 minute less than package instructions (al dente).

Tip: Pasta finishes cooking in the sauce.
8 ✓

Drain pasta (reserve some water). Toss pasta into sauce, adding a splash of pasta water if needed. Serve immediately with fresh basil and olive oil.

Tip: Starchy water emulsifies sauce and oil for a silky coating.

Recipe FAQ

Why is the sauce too sour?
Tomato acidity varies by brand. If it's too tart, a pinch of sugar or baking soda can balance it.
Can I use canned chickpeas?
Yes, this recipe is fastest with them. Rinse well before use.
How to store leftovers?
The sauce keeps 3-4 days in the fridge; flavors actually improve overnight. Store pasta separately if possible.

Ingredients

  • 8 oz Whole Wheat Spaghetti
  • 1 cup Canned Chickpeas
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1 1/4 cups Tomato Passata or Puree
  • 1 small Carrot
  • 1 stalk Celery
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 1 tbsp Balsamic Vinegar
  • 1 bunch Fresh Basil (for serving)