tweak and nourish

VEGAN PASTA SAUCE: MUSHROOM AND CHICKPEA. For many of you who know me well, I don't like to waste food. I had to make something out of the package of mushrooms and a container of cooked chickpeas in the fridge before leaving on a week-long trip. I planned on making hummus but didn't get to it after a busy week. What to make? Well, I remembered an episode on one of my favorite cooking shows that featured a vegan pasta sauce made of lentils and chickpeas. So I thought maybe I'll try mushrooms and chickpeas instead. First, I sautéed the mushrooms. In a food processor, I mixed the cooked chickpeas and mushrooms. Using a pot, I sautéed diced onions, celery, and carrots. I added tomato paste, white wine, and vegetable broth. After simmering for a few minutes, I added the mushroom and chickpea mixture, bay leaves, Italian seasoning, salt, and pepper. I let it simmer for another 20 minutes until the sauce has reduced. After the sauce was cooked and cooled, I stored it in the freezer hoping to eat it when I get back from the trip.

Here is the photo: I cooked whole wheat spaghetti and drizzled a little bit of olive oil over the dish. It was so satisfying!