Chickpea, Zucchini and Tomato Sauce with Brown Rice Pasta and Salad

As a vegetarian I have never really missed the “meatiness” of meat.  However when I made this sauce it really reminded me of my Mum’s bolognese.  So if you vegetarian and are craving a bolognese you might like this.  Or – if you are meat eater wanting to add some more vegetarian meals to your diet this might be a good satisfying choice for you. This sauce is a great way to hide vegetables for picky children. This makes a large amount (about eight servings) – enough so you have leftovers to jar or freeze.  If you don’t want to do this, just halve the ingredients.


1 Tablespoon Olive Oil or 2 Tablespoons Vegetable Stock

1 Large Onion

4 Cloves Garlic

4 Medium Zucchinis, finely chopped

2 X 28 Fl Oz Cans Diced Tomatoes

4 Tablespoons Tomato Paste

2 X 19 FL Oz  Cans Chickpeas

2  Tablespoons Chopped Fresh Basil or 2 Teaspoons Dried Basil

2 Tablespoons Chopped Fresh Basil or 2 Teaspoons Dried Oregano

2 Cups Vegetable Stock

1/2 Teaspoons Salt


Check the instructions for the pasta and  plan at what stage you will need to start cooking it.

Heat the olive oil or vegetable stock.  Saute the onions until almost translucent.  Add the garlic and saute for two minutes. Add some water or extra vegetable stock if necessary.  Saute the zucchini for five minutes.  Add the tomatoes, tomato paste, chickpeas, basil, oregano, stock and salt. Bring to the boil and simmer for about twenty minutes until the chickpeas are tender and flavorsome.  Whizz the sauce with a stick blender.

Serve sprinkled with finely grated parmesan cheese, nutritional yeast or Brendan Brazier’s “seed cheese”, alongside a crisp green salad.


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