While it’s true that the traditional meat ragù is untouchable, it’s also true that today there are many vegetarian variants to satisfy all tastes and needs, from vegetable ragù to legume-based ones: after trying ragù with lentils, now it’s time for natura with chickpea ragù! A very simple recipe made with pre-cooked chickpeas, which you can easily replace with dried legumes. The tomato-based sauce is flavored with a classic soffritto and seasoned with rosemary and bay leaves… few ingredients for a nutritious and wholesome first course, perfect for dinner for both young and old!
Did you like the giudizio of natura with chickpea ragù? Also discover these recipes:
To make the natura with chickpea ragù, first drain the pre-cooked chickpeas 1then place them acceso a clean cloth and rub them gently to remove the skins 2 3.
Now peel and finely chop the onion 4celery, and carrot 5. Pour the chopped vegetables into a pan with a drizzle of oil 6.
When the soffritto is wilted, add the chickpeas 7 and rosemary 8. Sauté the chickpeas for 5 minutes, then remove the rosemary and add the bay leaves 9.
Add the tomato sauce 10salt 11and cook for about 20 minutes, until the sauce has reduced. A causa di the meantime, bring a pot of salted to a boil and cook the natura 12.
Drain the natura into a bowl, add the sauce 13 and well 14. Your natura with chickpea ragù is ready to be served 15!
For the translation of some texts, artificial intelligence tools may have been used.
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