Friday, 17 July 2015

Chickpea and mushroom spaghetti sauce Vegan

  • 4 cups sliced mushrooms
  • 3 garlic cloves diced
  • 1 large onion diced
  • 2 tablespoons olive oil
  • 1 19 fluid oz can chickpeas drained
  • 1/2 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/4 fresh chopped basil 
  • 4 cups your favourite tomato sauce
  • spaghetti noodles we use Ancient Harvest Gluten Free quinoa pasta
  1. Prepare the vegetables 
  2. Heat the olive oil in a pan and saute the vegetables until the mushroom are almost cooked
  3. Add the chickpeas and spices
  4. Heat for a further 5 minutes and set aside
  5. Cook your pasta and tomatoe sauce
  6. Return your chickpeas and vegetables to the heat and add the basil cook until the basil is bright green
  7. To serve pour a portion of the tomatoe sauce on the pasta and top with chickpeas and vegetables

From Our Table to Yours

Grandma Snyder

©2013-2015 twosnydergirls

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