Chickpea Bolognese

Chickpea Bolognese

Yields: 4-6 cups sauce



Place all the ingredients, except for the pasta water, in the food processor and blend on low to medium, depending on how chunky you like it.

Move the contents to a hot skillet or sauce pan and let it simmer on medium heat for up to an hour, cover it with a lid, constantly stirring and checking on it. If it's bubbling wildly lower the heat and keep it covered until it only has a slow bubble. Add the pasta water the moment you have it and as soon as possible. If you are not making pasta with this, just add regular water. If the sauce is too thick for you, add more water, a half cup at a time, until it's how you like it. It will thicken as it's simmering.

Once the sauce has mellowed out and lowered in acidity, taken on some orange tones, it will be ready. This could take a while, but taste it until you find it's robust, yet smooth.