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Recipe, Chic Pea "Fauxlognese"

a pan of food on a plate

Parkland Chef Catering’s

Chick Pea “Bolognese” Sauce with Pasta    

Yield: 5 servings

2c    canned plum tomatoes

1c    water or vegetable broth

½ c    dry chic peas, soaked in 3c water overnight 

1/3  c    onion, rough chop

½ t    fresh oregano leaf

¼ c    red wine

¼ c    olive oil

1t    sugar

2 clove    garlic

4 leaf    basil

    Salt & pepper to taste

1.    Mince chic peas, onion, and garlic in food processor.

2.    Heat oil in a Teflon sauté pan till almost smoking (in a pre-heated pan, it takes     about 20 seconds till almost smoking)

3.    Add chic pea mix carefully, continually stir till golden.

4.    Add wine, be patient while it bubbles and reduces, about 1 or 2 minutes.

5.     Add water or broth & tomatoes

6.     Cook on low, uncovered, for 30 minutes.

7.     While the sauce is cooking, boil water for your pasta.

8.     Season sauce with sugar, salt, & pepper.

9.    Finish with basil & oregano, simmer for 5 minutes more, and serve over cooked     & drained pasta.