Classic ragu gets a vegan twist with chickpeas and fire-roasted tomatoes! This Vegan Chickpea Tomato Ragu has the classic flavors we love but with the plant-based health benefits. Oil-free and so delicious!
Comfort food is here today friends! I originally planned on posting this last week, but after you all flipped over the ramen soup pic on Facebook, I switched spots with this ragu. It's worth the wait, trust me. When I set out to make this ragu sauce, I knew I wanted to use many aspects of the classic dish as possible, sans the meat obviously. I think you all know my style enough by now that I love recreating classics and never, ever skimp on flavor. So, that meant the classic trio of celery, carrot and onion and of course, red wine, in this classic (flavor-wise) ragu. You can't make a ragu without these because otherwise, it's just a spaghetti sauce, lol. Those veggies are a must and although I didn't use meat, the flavor is reminiscent of the classic, which is the whole point when I want to recreate dishes I loved before going vegan. I also appropriately named this a tomato ragu because I used a good amount of tomatoes. Hello, flavor.
Instead of meat, I went with chickpeas. I considered lentils, but it seems everybody does lentils in their tomato sauces or bolognese sauces and I really just can't seem to get enough of chickpeas.
I'm here to tell you this is one bomb of amazing flavor. Like, so good, you'll moan throughout the meal. I used red wine, dried basil and fire-roasted tomatoes for some amazing flavor. You get the deep flavor and awesome texture from the veggies and the sweetness that comes through from the carrots and onion just compliments the tomatoes so perfectly. So, so good.
Many people get confused between ragu and bolognese. Well, did you know that bolognese is actually a variation of ragu? They are very similar except bolognese is less tomato-heavy and uses white wine. Small differences but very different in the end flavor. I'm much more of a red wine and tomato girl when it comes to sauces I want to put over my pasta.
I promise you won't miss the meat here because the flavor is so good, it simply does not matter. Plus, you get loads of protein from the chickpeas that are so good for you and get so perfectly tender as they simmer for 20 minutes. I can't stand hard chickpeas in sauces or soups.
Also, can we talk about how easy this meal is? Besides the chopping of the veggies, the meal comes together in just about 30 minutes, so save some time and chop the veggies the day before.
Now to make this Chickpea Tomato Ragu, you will need:
- fire-roasted tomatoes
- red onion
- red wine (like a cabernet sauvignon)
- dried basil
I hope you all love this ragu! Please be sure to come back and review and star rate the recipe! It's a lot of work to keep this blog going, so that's all I really love to have in return is to hear how you enjoyed the recipes! Thank you!
If you make this recipe, please do not re-post it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.