Who 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:
Ingredients:
- 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)
Directions:
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!
Oh my goodness, this looks delicious! Definitely the type of meal I love, look forward to trying it out! Thanks for sharing.
So glad this floats your boat, it is so simple yet filling, hearty and nutritious. Perfect use for those chickpeas you soaked or have in your pantry waiting to be eaten! Enjoy!