Veggie tomato bolognese with chickpeas

Ingredients for 4 servings:

• 4 carrots
• 1 ½ onions
• 2 garlic cloves
• some olive oil for frying
• 1 tbsp tomato paste
• 3 tbsp Balsamic vinegar (honey balsamic vinegar
• 250 ml water
• 1 bay leaf
• 1 ½ tbsp Italian herbs, dried
• 3 tsp vegetable stock powder
• 2 cans of chopped tomatoes, approx. 400 g each
• 1 jar chickpeas, approx. 230 g each
• 1 class jar of tomatoes, semi-dried, approx. 130 g each
• 600 g pasta of your choice
• pepper, black
• Paprika powder, hot
• e.g. Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

very fruity sauce, popular with children, easy to prepare

Peel the carrots, onions, and garlic and chop them in a food processor. Briefly fry the mixture in a little olive oil. Add the tomato paste and deglaze with the honey and balsamic vinegar. Add the water to the vegetables and add the bay leaf, Italian herbs, and vegetable stock powder. Bring the vegetables to a boil over medium heat. Add the canned tomatoes and mix well. Rinse the chickpeas under cold water in a sieve and add them to the sauce. Simmer over medium heat for 5 minutes, then turn off the heat and cover the pan. Drain the semi-dried tomatoes from the jar, chop them up, and set them aside. Cook the spaghetti or other pasta of your choice in boiling salted water according to the package instructions. Before serving, season the veggie Bolognese sauce with pepper and paprika and stir in the sun-dried tomatoes. Use some for garnish, if desired. Serve the pasta and sauce in deep plates and sprinkle with Parmesan cheese if desired.