Easy, flavorful, 10-ingredient chickpea bolognese over carrot noodles!
Author: Minimalist Baker
Serves: 2 as entree, 4 as side
Ingredients:
CHICKPEAS
1 15-ounce (425 g) can chickpeas, rinsed, drained, and dried
1 Tbsp (15 ml) olive oil
1 Tbsp (3 g) dried or fresh oregano
pinch sea salt
2 tsp garlic powder
3 Tbsp (13 g) panko bread crumbs
1 Tbsp (5 g) vegan parmesan cheese
SAUCE
1 Tbsp (15 ml) olive oil
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
1/4 cup (32 g) carrots, very finely diced
1 15-ounce (425 g) can tomato sauce
1 Tbsp (3 g) dried or fresh oregano
1 Tbsp (5 g) vegan parmesan cheese, plus more to taste
optional: 1-2 Tbsp sweetener of choice (such as organic cane sugar or coconut sugar)
CARROT NOODLES
10 large carrots (610 g), ribboned with a vegetable peeler (or sub 8 ounces pasta of choice)
FOR SERVING optional
Red pepper flakes
Vegan parmesan cheese
Fresh basil
Read more at minimalistbaker.com
