
Vegan chickpea spaghetti bolognese
https://www.coop.co.uk/recipes/vegan-chickpea-spaghetti-bolognese
Roasting the chickpeas first adds real substance to this satisfying dish
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 83g
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Ingredients
- 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
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Pat the chickpeas dry with kitchen towel, then toss with 1 tbsp of the olive oil, the ground cumin and coriander, and season
- Roast in the oven for 35-40 mins, tossing halfway, until golden and crunchy
- Meanwhile, heat the remaining oil over a medium heat in a casserole dish or large saucepan
- Add the onion and celery, then fry gently for 7-10 mins, until softened
- Add the garlic and paprika and cook for a further 2 mins, then stir in the tomatoes, sugar and rosemary, if using
- Bring to the boil, reduce to a simmer and cook for 20-25 mins
- Season to taste
- Cook the spaghetti according to the pack instructions
- Drain, reserving the water, and toss with the sauce, a ladleful of the pasta cooking water and half the chickpeas
- Divide between 4 deep bowls and top with the remaining roasted chickpeas to serve