chickpea mushroom tomato sauce

6 Mar

photo-12Who needs a can when you can make your own nutritious tomato sauce in 20 minutes, while waiting for your pasta water to boil, and cook until al-dente, or “to the tooth.”

Here’s how:


  • 2 cups tomato puree
  • 2 tablespoons olive oil
  • 4 garlic cloves, smashed
  • 1/2 medium red onion, diced
  • 4-5 mushrooms, sliced
  • 1 cup chickpeas
  • pinch of salt
  • sprinkle of red pepper flakes
  • sprinkle of oregano
  • splash of red wine (if you have any)


1. Prep your ingredients: smash garlic, dice onion, slice mushrooms.

2. Prep your base: Heat up olive oil in a large pan, add garlic and onions, stir and cook until onions become translucent, 5 minutes. Add in your mushrooms, stir and let cook, 5 minutes. Sprinkle with some salt, red pepper flakes.

3. Make your sauce: Pour in your puree and mix it into your base. Bring sauce to a simmer, sprinkle in oregano, then add in chickpeas. Mix well and let cook for 10 minutes (add in your wine, optional).

And that’s it, enjoy!


2 Responses to “chickpea mushroom tomato sauce”

  1. chloebooth92 March 8, 2013 at 9:02 am #

    Oh my goodness, this looks delicious! Definitely the type of meal I love, look forward to trying it out! Thanks for sharing.

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