This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Vegan chickpea spaghetti bolognese

Vegan chickpea spaghetti bolognese

Roasting the chickpeas first adds real substance to this satisfying dish

  • Feeds 4Feeds 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