vegan chickpea tomato ragù

With the added benefit of plant-based health, this vegan chickpea tomato ragù retains all the beloved traditional tastes. Delicious and oil-free.

Ingredients:

Diced celery: 1 cup.

Dried basil: 1 tsp.

Red pepper, 1/4 tsp.

Diced red onion: 1/2 cup.

Ground pepper: 1.4 tsp.

Garlic clove: 4 large.

Carrots: 4 medium.

Red wine: 1/2 cup.

Low-sodium chickpea: 15 oz.

Roasted, crushed tomatoes: 13 oz. 

Instructions:

For starters, use the food grinder, put the tomatoes in it, and then mix it perfectly. Make the slices of tomatoes, then make the sauce from them and rest them for a few seconds.

When it becomes perfect, add the flour to it and mix it perfectly.

Use the water, and then add the onion and carrot to it and mix all the things. Then add the salt to the small vessels, set it to moderate heat, and cook it perfectly whenever the water becomes squeezed.

Mix it for almost three to five minutes after adding the garlic to it, and when it turns brownish, keep it aside.

Use the red wine and put it gently in it, and then prepare it for almost a few minutes till it perfectly cooks.

Put the red pepper flakes (if using) and dried basil, then add the tomatoes and chickpeas. Mix it properly, and then move it back whenever it is squeezed.

After that, keep the heat normal and cook, covered, for a few more moments whenever it is prepared.

Remember that vinegar is quite powerful, so taste it and add more.
Serve it with your favorite pasta or spaghetti. Add more red pepper flakes on top.

Frequently Asked Questions:

Specifics:

Is the bolognese the same as the ragù?

Yes, it is mostly the same, but the bolognese has less too and wine, and the flavor of the ragù is different from the bolognese, but it is a variation of the ragù.

Nutritional facts:

Calories: 200 kcal.

Sodium: 705 mg.

Protein: 35 g.

Fiber: 7.9 g.

Carbohydrates: 35 g.

Sugar: 13.3 g.