Name: Weeknight Chickpea Bolognese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 15-ounce can chickpeas ((rinsed, drained, and dried)); 1 Tbsp olive oil; 1 Tbsp dried or fresh oregano; 1 pinch sea salt; 2 tsp garlic powder; 3 Tbsp gluten-free panko bread crumbs; 1 Tbsp vegan parmesan cheese; 1 Tbsp olive oil; 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp or 9 g)); 1/4 cup carrots ((very finely diced)); 1 15-ounce can tomato sauce; 1 Tbsp dried or fresh oregano; 1 Tbsp vegan parmesan cheese ((plus more to taste)); 1-2 Tbsp sweetener of choice ((such as organic cane sugar or coconut sugar // optional)); 10 large carrots ((ribboned with a vegetable peeler // or sub 8 ounces pasta of choice per 10 carrots)); Red pepper flakes; Vegan parmesan cheese; Fresh basil