Chickpea Tomato Ragu Sauce
Ingredients
- 2 (15-oz) cans fire-roasted crushed tomatoes, slightly pureed
- ½ packed cup diced red onion
- 4 medium carrots, diced ¼ inch thick (you'll need 1½ cups)
- 1 cup diced celery
- ½ tsp fine salt
- 4 large cloves garlic, minced
- ½ cup dry red wine (see Recipe Notes)
- 1 (15-oz) can low-sodium chickpeas, drained and rinsed
- 1 tsp dried basil
- ¼ tsp pepper
- For serving: spaghetti or pasta of choice
- Optional: ½ tsp red pepper flakes
Instructions
- Add the tomatoes to any blender or food processor and blend into a thick sauce consistency, but not a liquid, just a few seconds. This makes for more ragu sauce and more flavors to combine as well. Set aside.
- Add ½ cup water to a large pan with the onion, carrots, celery and the ½ tsp of salt over medium heat. Bring to a simmer and cook for about 5 minutes until just tender.
- Add the garlic and stir constantly for another minute. A lot of the water should be gone now. Cook another minute or so if needed.
- Add the red wine and cook another 5 minutes until it mostly cooks down.
- Add the tomatoes, chickpeas, dried basil, pepper and red pepper flakes (if using). Stir well and bring back to a simmer. Reduce to medium-low and cook for 20 minutes, covered. The sauce should have greatly reduced to a nice thick texture and no longer soupy.
- If you would like a more minced version, you can mash up some of the chickpeas. If you used the vinegar option (instead of wine) taste and add any more if desired, keeping in mind it is very strong.
- Serve over spaghetti or preferred pasta. Top with extra red pepper flakes.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
