4 Servings 30 min Cook
1 Large Onions
1 Carrot Carrots
3 Cloves, minced Garlic
14 1 Oz Chickpeas
1 Tsp, ground Oregano
1/2 Tsp, ground Basil
1/2 Tsp, leaves Thyme
1/2 Tsp Garlic Powder
1/2 Tsp Paprika
1/4 Tsp Rosemary
2 Can (15 oz) Tomatoes
1/2 Tbsp Miso
1 Tbsp Tomato Paste
1 1/4 Tbsp Maple Syrups
10 Leaf, whole Basil
12 Oz Pasta
Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes.
Add the garlic and sauté an additional minute
While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down.
You don’t want hummus — but you also don’t want any whole chickpeas remaining.
Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds.
Add the chickpeas and sauté for about 5 minutes, letting them brown a bit
Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the browned bits from the bottom of the pan and stirring well to combine.
Turn down the heat to low and let the sauce bubble for about 30 minutes.
Stir the sauce occasionally, adding broth or water if it becomes too thick.
While it cooks, get the pasta water going and cook according to package directions.
Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).
When the sauce is done, taste and adjust the seasonings.
Pour the pasta into the sauce and stir well, making sure to coat welll.
Serve and enjoy!
Recipe inspired by: http://www.