Chickpea Bolognese

16 Apr
Chickpea Bolognese

Chickpea Bolognese

I entered one of my chickpea recipes in Food52’s most recent recipe contest, and was once again selected as a Community Pick Testing finalist! Here is the link to the finalists: Food52 Community Pick Recipe Testing

Mine is the “Toasty Roasted Chickpeas, Cajun Style” recipe in the list. My lovely photo of them for you viewing pleasure:

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

When I saw the other recipes that needed testing, I quickly glommed onto the Chickpea Bolognese. I just love chickpeas (also known as garbanzo beans) and figured this would also be something my family would enjoy for dinner.

While I usually don’t test a recipe that is competing against mine, I thought well why not? We are all cooks in this together and I don’t mind at all offering my feedback to the other contestants.

The only thing I changed from the original recipe was to use only 3 tablespoons of olive oil instead of 4, I simmered it for an hour and a half instead of 1 hour, and did not add any salt since the pancetta and tomatoes added plenty of salt.

This was lick-your-plate good and quite easy to make! And don’t skimp on the fresh basil! I also got two thumbs-up from the family. Plus I have enough leftover for another meal for the freezer for our “nobody feels like cooking dinner” nights. Win-win!

My changes (and additional notes) to the original recipe are in italics below.

Chickpea Bolognese Ingredients

Chickpea Bolognese Ingredients (I forgot to include the dry herbs in the photo)

Chickpea Bolognese
From Food52 website Chickpea Bolognese by inpatskitchen

Author Notes: I love a good Bolognese and often make it with a variety of meats, including ground turkey as an alternative to pork, veal or beef. This time I gave it a shot with chickpeas and it turned out rather well…  — inpatskitchen

Serves about 6

1/4 cup dried porcini mushrooms
1 cup boiling water
1 medium onion, rough chopped
1 medium carrot, rough chopped (I only had baby carrots so used a handful of those)
2 stalks celery, rough chopped
3 cloves garlic, chopped
3 ounces pancetta (or bacon in a pinch) chopped
4 tablespoons extra virgin olive oil plus more for drizzling (I used 3)
3 cups cooked chickpeas or two 15 ounce cans drained and rinsed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes (optional but oh so good!)
One 28-ounce can San Marzano tomatoes (or other good plum tomato) (I used organic Muir Glen)
1 cup dry white wine (I used Sauvignon Blanc)
1/2 cup light cream or half and half
A nice handful of fresh basil leaves, torn
Parmesan cheese for finishing
Salt and black pepper to taste (I didn’t use salt)
1 pound dried pasta, cooked al dente (I used Mostaccioli)

Pour the cup of boiling water over the porcini and let “steep” for about 30 minutes.

Meanwhile, place the onion, celery, carrot, garlic and pancetta in the bowl of a food processor and process until not quite smooth. (I only have a two-cup processor so had to do it in batches.) You want a little texture here.

Food-Processor Vegetables

Food-Processor Vegetables

Heat the 4 (or 3) tablespoons of oil in a Dutch oven and add the chickpeas. Saute over medium heat for a few minutes, making sure the chickpeas are coated with the oil. Add the processed mixture and continue to sauté until the vegetables soften and become fragrant.

Chickpeas and Vegetables

Chickpeas and Vegetables

Add the basil, oregano and crushed red pepper flakes and continue to sauté another minute or two. Remove the porcini from the soaking liquid and chop finely. Add them to the pot. Strain and reserve the liquid.

With your clean hands, crush the tomatoes and add them to the pot along with the wine and porcini soaking liquid. Bring up to a simmer and simmer, partially covered for about an hour (I simmered for 1 1/2 hours). Stir occasionally.

Tomatoes and Mushrooms Added

Tomatoes and Mushrooms Added

After an hour (or more) , use an immersion blender (I used a regular blender and blended about half of it) to break down about half of the chickpeas. Add the light cream and bring back up to a simmer. Taste and adjust for salt and pepper. Off the heat, stir in the torn basil leaves.

Serve over pasta garnished with Parmesan and drizzled with a little olive oil.

Note: If you want to make this vegetarian, omit the pancetta but you might need to add some salt.

Chickpea Bolognese

Chickpea Bolognese

Download and Print this Recipe

Download and Print this Yummy Recipe!



6 Responses to “Chickpea Bolognese”

  1. yourperfectburn April 16, 2014 at 8:26 am #



  2. Pat April 17, 2014 at 5:15 pm #

    Just saw this…so HAPPY you enjoyed…and the photos are beautiful!


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