Living on the VEG

@phoeberosewood

CHICKPEA BOLOGNESE

SERVES 4-6

1/2 cup (125ml) extra virgin olive oil
3 celery stalks, finely chopped
1 large carrot, finely chopped
1 each onion and fennel, finely chopped
3 garlic cloves, roughly chopped
1/2 bunch each rosemary and thyme leaves, finely chopped
1 bunch sage, leaves finely chopped
400g can chickpeas, drained, rinsed
1 cup (150g) semi-dried tomatoes, drained, chopped
700ml tomato sugo (seasoned tomato passata)
1/2 cup (125ml) red wine
2 tsp Worcestershire sauce
400g tagliatelle, cooked according to packet instructions
Finely grated parmesan, to serve

Heat oil in a large pan over medium heat. Add celery, carrot, onion and fennel with 1 tsp salt flakes, and cook, stirring, for 15 minutes or until softened and lightly caramelised. Add garlic and herbs, and cook, stirring, for 2 minutes or until fragrant. Add chickpeas and semi-dried tomatoes.

Add sugo, wine,/2 cup (125ml) water and Worcestershire sauce, and reduce heat to low.