Chickpea Bolognese

This is based on a Forks Over Knives recipe I saw. I wasn't sure how we were going to like it, but man oh man, it was delicious!!

• 1 medium sweet onion
• 5 cloves garlic, minced
• 1 can chickpeas, rinsed and drained, slightly chopped
• 1 medium carrot, diced
• 1 cup baby bella mushrooms, diced
• a couple of handfuls of fresh spinach, roughly chopped
• 1 can no salt added diced tomatoes
• 15 ounces tomato sauce
• 2 tablespoons Italian Seasoning 
• 1 (16 ounce) package Brown Rice Pasta (I used spaghetti shape)

Toss the chickpeas in the food processor and give it a couple of buzzes. You don't want hummus, you just want to break up the chickpeas.

To a large pot add onion, garlic, chickpeas, carrots and a couple tablespoons of water. Saute the veggies for about 6 minutes, or until onions are translucent. Add water as needed to keep it from sticking or burning.

Add the mushrooms and spinach and cook until mushrooms begin to soften.

Add the diced tomatoes, tomato sauce and Italian seasoning. Stir well and reduce heat to a simmer. Cover and let simmer about 30 minutes, stirring occasionally, to let the flavors marry.

While the sauce is simmering cook the pasta according to the package directions. Serve sauce over cooked pasta. I had some homemade mozzarella that I used as a garnish.

Enjoy!!