Guest Recipe: Chikumo's Chickpea Vegan Bolognese
20 December 2021
Each New Year is about new beginnings – these can be new habits, new diets or a new you! We love the idea of creating a new you (whatever that may look like) whilst helping by doing our bit for the planet so we’ve come up with a vegan Bolognese that is as guilt-free as we could make it for you AND the planet.
- Prep Time: 5 minutes
- Cook Time: 19 - 20 minutes
- Total Time: 24-25 minutes
Serves: 1-2
Category: Pasta,Lunch,Dinner,Vegan
Ingredients
- 1 x tin (250g) chickpeas
- 1 x tin (250g) whole tinned tomatoes
- 2 x celery sticks, cut into thick slices
- ½ x red, yellow and green pepper, diced into large chunks
- 1 x onion, diced
- 200g white mushrooms, diced
- 3 x garlic cloves, peeled
- 3 x tbsp mixed herbs
- Parsley to garnish
- 1 x tbsp olive oil
- 1x vegetable Oxo cube
- 2 servings of spaghetti
- Salt and pepper to taste
- 1x blender
Method
- Cook your spaghetti according to the pack’s instructions and place to one side once done.
- Whilst the spaghetti is cooking, add the pepper, tomatoes, garlic, salt, pepper and herbs into a blender.
- Blend for 30 seconds or until the mixture is smooth and without visible chunks then place to the side
- In a medium pot on a medium heat, add the olive oil.
- After 2 minutes, add the mushrooms and celery then fry for 4-5 minutes or until they’re soft.
- Add the onions and chickpeas and fry for a further 2 minutes.
- Add the blended mixture and crushed Oxo cube then leave to simmer for a further 10 minutes.
- Once cooked, serve with spaghetti and garnish with parsley.
What did you think of Chikumo's Chickpea Vegan Bolognese? If you liked this recipe, you'll find more amazing ideas on her food and lifestyle blog Diary of a Chik.
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