Mushroom Bolognese With Chickpea Crumble
[Vegan]

1. Cook pasta in a large pot of generously-salted water until el dente, according to package instructions.
2. Drain, set aside, and reserve about 1 cup or more of the pasta’s cooking liquid (pasta water)
3. To make the sauce, heat olive over medium heat in a large saucepan or skillet.
4. Add onions, celery and carrots, sauté until fragrant, then add bell and chili peppers and continue cooking until vegetables soften, 3 - 5 minutes.
5. Add garlic and mushrooms and sauté for 2 – 3 minutes, then pour in wine and cook for another 3 – 5 minutes until mushrooms are softened and cooked through, and wine has evaporated.
6. Stir tomato paste, add diced tomatoes, 1/2 cup pasta water, dried herbs, season with salt and stir to combine, let mixture cook until it comes to a simmer, then reduce heat cover and cook for 15 – 20 minutes, as sauce slightly reduces, stir occasionally.
7. Taste, and season with extra salt, pepper and/or dried herbs if needed.
8. Combine sauce with pasta and toss to coat, if it’s too thick, add more pasta water (a little at a time) as needed to loosen sauce and coat pasta.
9. Stir in chopped parsley, and serve topped with chickpea crumble.
10. Enjoy!

For the Chickpea Crumble:

1. Preheat oven to 350°F. and line a baking sheet with parchment paper
2. Spread chickpea on baking sheet and toss with olive oil, salt and pepper
3. Roast in oven until slightly browned, 15 – 20 minutes, stir once halfway through
4. Remove from oven, add walnuts and then roast again for another 5 – 10 minutes, or until walnuts are browned and fragrant
5. Allow chickpea and nuts to cool completely, then combine with nutritional yeast, garlic powder, za'atar, lemon zest, pepper flakes and salt in a food processor
6. Pulse until mixture is coarsely chopped and crumbly, about 15 seconds
7. Enjoy!