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Vegan chickpea spaghetti bolognese

Vegan chickpea spaghetti bolognese


Roasting the chickpeas first adds real substance to this satisfying dish

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2357kj 560kcal
  • Fat
    Med 23%
  • Saturates
    Low 10%
  • Sugar
    Low 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 83g


  • 400g can chickpeas, drained and rinsed
  • 3 tbsp Co-op olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 red onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely grated
  • 1/2 tsp smoked paprika
  • 2 x 400g cans Co-op chopped tomatoes
  • 1 tbsp brown sugar
  • Sprig of rosemary (optional)
  • 350g dried spaghetti


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Pat the chickpeas dry with kitchen towel, then toss with 1 tbsp of the olive oil, the ground cumin and coriander, and season
  3. Roast in the oven for 35-40 mins, tossing halfway, until golden and crunchy
  4. Meanwhile, heat the remaining oil over a medium heat in a casserole dish or large saucepan
  5. Add the onion and celery, then fry gently for 7-10 mins, until softened
  6. Add the garlic and paprika and cook for a further 2 mins, then stir in the tomatoes, sugar and rosemary, if using
  7. Bring to the boil, reduce to a simmer and cook for 20-25 mins
  8. Season to taste
  9. Cook the spaghetti according to the pack instructions
  10. Drain, reserving the water, and toss with the sauce, a ladleful of the pasta cooking water and half the chickpeas
  11. Divide between 4 deep bowls and top with the remaining roasted chickpeas to serve