Chickpea Bolognese

It's comfort food at its best. The combination of Bragg's and a little bit of wine give it that smoky, savory flavor typically associated with a bolognese. 

1 small chopped onion
2-3 chopped carrots
approx. 1/2 C. chopped mushrooms of your choice (optional)
3 cloves garlic, minced
2 T. tomato paste
1 12-oz can chickpeas, washed well and chopped to about pea-size
1 jar plain tomato sauce (vegan)
1/8 C. Bragg’s Liquid Aminos OR gluten-free tamari OR gluten-free soy sauce
1/4 C. red wine (optional)
oregano
thyme
salt
pepper
nutritional yeast (“nooch”)

In a medium saucepan or pot, sautee onion and carrots in olive oil (can substitute coconut, but it changes the flavor slightly) for about 5 mins, until onions begin to look transparent. Add mushrooms and sautee another 2-3 minutes. Add garlic and sautee another minute. (Don’t add garlic with the carrots and onions—it cooks much faster and like my aunt, can get bitter very quickly.)

Stir in tomato paste and chickpeas and sautee another two minutes. Then add tomato sauce, Bragg’s, and wine. Cover and let simmer on low for about 10 minutes. Stir again and add oregano, thyme, salt, and pepper to taste.

Serve over your favorite pasta (whole grain and quinoa pastas preferred to regular white-flour pastas for nutritional value and slower break-down in the body). For a parmesan-type flavor, sprinkle liberally with nooch.