Chickpea bolognese with carrot ribbons

Hi there hope you are all doing well! This is something that I made recently and absolutely loved it! This recipe has been adapted from a minimalist baker recipe. Who would of thought that carrots could replace noodles? I mean not forever, I still love my carbs. I thought it was great and you get the same richness as you would from a noodle.

Image and video hosting by TinyPic

Image and video hosting by TinyPic


1 15 oz can chickpeas, rinsed, drained and dried

1/2 tsp cayenne

1 tbsp olive oil

pinch of salt

pinch of black pepper

3 tbsp panko bread crumbs

1 tbsp vegan parmesan cheese

1 tbsp dried oregano


1 tbsp coconut oil or olive oil



3 cloves garlic minced

1/4 cup carrots diced

1 tbsp dried oregano

1 tbsp coconut sugar

2 tbsp vegan parmesan cheese

3 80z can tomato sauce

1 tbsp red pepper flakes

1/2 onion diced

Carrot noodles:

1 1/2 lbs carrots rinsed and peeled with a vegetable peeler


  1. Preheat oven to 400°F
  2. Add dried chickpeas to bowl with cayenne, olive oil, salt, pepper, panko crumbs, vegan parm and oregano, mix well.
  3. Place chickpeas on a baking sheet lined with aluminum (I sprayed mine with coconut oil) spread out evenly in a thin layer. Bake for 25-30 minutes until your desired crispiness. Remove from oven and set aside.
  4. In a large pan heat oil over medium heat then add garlic, onion, carrots and pinch of salt. Sauté for 3-5 minutes until onion are translucent.
  5. Add to your pan tomato sauce, vegan parm, oregano, and red pepper flakes. Bring to a low simmer and continue cooking until desired thickness. About 10 minutes.
  6. While you are waiting on your sauce to thicken bring a large pot of water to a boil, season with salt.
  7. Add in your ribboned carrots to boiling water for 3-4 minutes until desired tenderness.
  8. Remove carrots and strain.
  9. Remove sauce from heat and add in your optional sweetener I chose coconut sugar. Adjust seasoning to your liking. Add in 3/4 of your crispy chickpeas to your sauce.
  10. Assemble and enjoy! I topped mine with some fresh basil and more vegan parm!


Thanks for reading!





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