Chickpea "Meat" and Pasta

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  16 oz or 454g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Miso

  ½ tbsp or 9g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Maple syrups

  1 ¼ tbsp or 25g

• Basil

  Fresh

  10 leaf, whole or 5g

• Carrots

  Raw

  1 large or 72g

Directions

1. Heat a large skillet over medium-high heat. Add a splash of water or vegetable broth and sauté the chopped onion and carrot for about 5 minutes. Add the minced garlic and sauté for an additional minute.
2. While the vegetables cook, pulse the chickpeas in a food processor until broken down but not pureed. Set aside.
3. Stir the herbs and spices into the onion and carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes until browned.
4. Add the crushed tomatoes, miso, tomato paste, and maple syrup. Scrape up any browned bits from the pan and stir well. Reduce the heat to low and let the sauce simmer for about 30 minutes.
5. Stir the sauce occasionally, adding broth or water if it becomes too thick. Meanwhile, cook the pasta according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water if desired.
6. Once the sauce is done, taste and adjust the seasonings. Combine the pasta with the sauce, stirring well to coat. Serve and enjoy!

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