Vegan chickpea spaghetti Bolognese

Vegan chickpea spaghetti Bolognese
Roasting the chickpeas first adds real substance to this satisfying dish
Serves 4  / 
Prep 20 mins  / 
Cook 40 mins


400g can chickpeas, drained and rinsed

3 tbsp Coop olive oil

2 tsp ground cumin

1 tsp ground coriander

1 red onion, finely chopped

1 stick celery, finely chopped

2 cloves garlic, finely grated

1/2 tsp smoked paprika

2 x 400g cans Co-op chopped tomatoes

1 tbsp brown sugar

Sprig of rosemary (optional)

350g dried spaghetti


Preheat the oven to 180°C/fan 160°C/Gas 4

Pat the chickpeas dry with kitchen towel, then toss with 1 tbsp of the olive oil, the ground cumin and coriander, and season

Roast in the oven for 35-40 mins, tossing halfway, until golden and crunchy

Meanwhile, heat the remaining oil over a medium heat in a casserole dish or large saucepan

Add the onion and celery, then fry gently for 7-10 mins, until softened

Add the garlic and paprika and cook for a further 2 mins, then stir in the tomatoes, sugar and rosemary, if using
Bring to the boil, reduce to a simmer and cook for 20-25 mins

Season to taste

Cook the spaghetti according to the pack instructions
Drain, reserving the water, and toss with the sauce, a ladleful of the pasta cooking water and half the chickpeas

Divide between 4 deep bowls and top with the remaining roasted chickpeas to serve