Serves 4
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To serve:

  1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. Place the chickpeas in a large roasting tray, drizzle with one tablespoon of the olive oil and season with the oregano and some black pepper. Spread out in a single layer and bake for 30 minutes until golden and crisp.
  3. Heat the remaining oil in a large saucepan over a medium heat and cook the onion, celery and carrot for 8-10 minutes until softened. Season with salt and pepper, then add the garlic and cook for one minute.
  4. Add the tomato purée, nutmeg, dried herbs and tinned tomatoes. Stir through the vegetable stock and bring to the boil.
  5. Reduce the heat to a simmer and cook for 20-25 minutes or until the sauce has thickened. Stir in the roasted chickpeas and cook for 10 minutes longer.
  6. Bring a large pan of salted water to a boil over a high heat and cook the spaghetti according to package instructions. Drain and divide amongst serving bowls.
  7. Ladle the chickpea Bolognese over the pasta and serve topped with cracked black pepper and some Parmesan, if desired.

Nutrition Facts

Per serving: 507kcals, 11.1g fat (1.5g saturated), 89g carbs (12g sugars), 17.8g protein, 9.7g fibre, 0.179g sodium

DinnerPastaMeat-freeVegetarian

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