Learn how to make Vegan Chickpea Tomato Ragu Sauce 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!
VEGAN CHICKPEA TOMATO RAGU SAUCE
Comfort food is here today friends! 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.
RAGU OR BOLOGNESE?
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.
HOW TO MAKE VEGAN RAGU SAUCE
Now to make this Chickpea Tomato Ragu, you will need:
- fire-roasted tomatoes
- red onion
- carrots
- celery
- garlic
- red wine (like a cabernet sauvignon)
- chickpeas
- dried basil
I hope you all love this Vegan Chickpea Tomato Ragu!
Other Vegan Dinner Recipes:
- Vegan Hungarian Goulash
- Hearty Veggie Potato Stew
- Easy Vegan Meatballs
- Vegan Pumpkin Red Lentil Chili
- Pimento Cream Sauce and Chipotle Chickpeas
- Creamy Chili Sauce with Zucchini, Spinach and Pasta
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Chickpea Tomato Ragu
Ingredients
- 2 15 oz cans fire-roasted crushed tomatoes, slightly pureed
- 1/2 packed cup (80g) diced red onion
- 4 medium carrots, diced 1/4 inch thick (you'll need 1 1/2 cups, 190g)
- 1 cup (128g) diced celery
- 1/2 teaspoon fine salt
- 4 large cloves garlic, minced
- 1/2 cup (120g) dry red wine, like Cabernet Sauvignon or Merlot (SEE NOTE)
- One 15 oz can low-sodium chickpeas, drained and rinsed
- 1 teaspoon dried basil
- 1/4 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes (optional for a delicious kick!)
Note: While I strongly recommend the red wine for the most amazing flavor and classic flavor, if you avoid wine, then replace it with low-sodium veggie broth and a 1/2 tablespoon dark balsamic vinegar. If at the end of cooking you want a stronger flavor, add a bit more vinegar, but the tomatoes do put out a lot of flavor as well.
Instructions
- Before beginning, go ahead and add the tomatoes to any blender or food processor. I do not like chunks of tomato in my sauces, so I like to just briefly blend them up into a thick sauce consistency, but not a liquid, just a few seconds. This makes for more ragu sauce and more flavors to combine as well. Set aside.
- Add 1/2 cup water to a large pan with the onion, carrots, celery and the 1/2 teaspoon of salt over medium heat. Bring to a simmer and cook for about 5 minutes until just tender.
- Add the garlic and stir constantly for another minute. A lot of the water should be gone now. Cook another minute or so if needed.
- Add the red wine and cook another 5 minutes until it mostly cooks down.
- Add the tomatoes, chickpeas, dried basil, pepper and red pepper flakes (if using). Stir well and let it come back to a simmer. Then reduce to medium-low, closer to low, and cook for 20 minutes covered. The sauce should have greatly reduced to a nice thick texture and no longer soupy. Refer to photo in pan. If you would like a more minced version, you can mash up some of the chickpeas. I loved them whole, but it will be less chickpea obvious if you mash some, if you prefer. If you used the vinegar option (instead of wine) taste and add any more if desired, keeping in mind it is very strong.
- Serve over spaghetti or preferred pasta. Top with extra red pepper flakes.
This is really good! I used Pinot noir for the red wine and only used 1/4 tsp of chili flakes. Served with shell pasta. I did all my vegetable chopping in the morning to save time as suggested. Will make again!
Looking forward to trying this one. I’m a pasta/noodle fanatic!😀 One question…do the chickpea’s overpower the other ingredients at all? Thanks for sharing this recipe!!
So flavorful! Oh my goodness! I do want to share not to skip step 1 if you want it saucy. Lol! I don’t mind chunks of tomato, so I didn’t think it would be a big deal not to blend them up a bit. Well, it definitely didn’t turn out saucy. But it was still so so good! I will definitely be making this again!
Would this work with black turtle beans instead of chickpeas?
I’m not really sure, I’ve never heard of these beans!
Great, easy recipe. I added about 12 ozs. of cooked spinach. this will be a regular.
Oops, forgot the star rating, absolutely a 5. So fresh and yummy! Def add the wine and chili flakes. Fresh basil on top and a cold beer- perfecto! 👌❤️
This is SO delish! Every bite is fresh and bursting with flavor. How do you think it would do if I froze it to bring camping? Thank you! 🥰😋
This was delicious! I think this was my first recipe of yours that I’ve made and we loved it. What a great excuse to open a bottle of wine as well! It was a little time consuming to make, but many recipes are as you learn them. I’m sure it will be quicker next time. Thanks for the great recipe.
I made this today and loved it! I’ve never had anything like it, so I’m glad I tried it. I used Tinkyada brown rice spaghetti. This is definitely something I will have again and again! It’s so much better on pasta than just regular sauce. I can’t wait to try it on my favorite pasta: Tolerant red lentil pasta. Yum!
This looks delicious! Could I cook it in bulk, freeze it and reheat at a later date? Would it still be ok?
I haven’t tried that but I certainly think it would be ok! I would just reheat it on very low heat over the stove to slowly bring it back 🙂
SOOO Good! I made this last week and happily ate it every day for 8 days! It’s so freaking delicious! Thank you so much for this recipe! I ended up using small shell pasta instead of spaghetti and it became this amazing, chunky, goulash style dish. Love love love!
Yay! That is wonderful to hear Rebekah! So happy you loved this and ate it 8 days straight, haha! You sound like me, I can’t get enough of it! Thank you for the review!
It’s always fun when I learn something unexpectedly while reading a recipe post! I had no idea that ragu was an actual type of sauce! This looks so hearty and delicious!!! I’m a huge chunky tomato sauce fan, but the addition of fresh chopped vegetables and a dose of plant-based protein, makes this look like the perfect pasta dish! Kind of like chili texture meets pasta…you’ve got me craving a big plate of this! I can almost taste the flavor through these photos. YUM!! Easy pasta meals are my jam! <3
Haha, too funny that so many have said that! This really is my favorite ragu sauce ever, the flavor is just incredible, especially with that red wine! I think I could eat it weekly. Thank you so much my friend!
This was fantastic. It was full of flavor, very filling, and no oil. My new go to pasta sauce!
Thank you so much Julie for leaving feedback, I’m so glad to hear that!
What a yummy and hearty meal! I made something similar the other day and it hit the spot! I especially love that you added red wine to this – adds so much richness and just another excuse to have a glass of wine (or two) with dinner 🙂
Thank you so much Nisha! So much delicious flavor, I can’t stop eating it!
This looks flavorful and filling! Always loved pasta and chickpeas so this is definitely a recipe I’d keep!
Thank you so much Andre!
I just made this today and it is SOOO delicious and filling!! I put it on top of spaghetti squash. I don’t think I will ever buy store bought again! Thank you for this wonderful recipe!!
Thank you so much Trisha, so very happy to hear how much you loved the recipe! Awesome! Thanks so much for letting me know. Would you mind giving it the star rating right below the box? Those are so helpful for me, thank you!
I prepared this today with fresh cooked chickpeas
I usually make a ragu with mushrooms. Your recipe was much more filling. I ate half my usual amount and was full. I followed your recipe as written- you are always spot on. Thanks for another winner.
Hi Lucy! Oh yay! SO very glad to hear how much you loved this and thank you for such an amazing compliment!
Okay call me a total idiot, but honestly all this time I thought ragu was just a brand name I didn’t realize it was it’s own actual kind of sauce with true distinctions from bolognese lol! Like tissues and kleenex but pasta sauce…omg this is why I don’t cook savory things😂 But now that I am feeling more tomato sauce enlightened, this looks bomb. Leave it to you to make a perfect “meat sauce” without meat AND sneak in tons of veg too. Most vegan recipes I’ve seen use lentils or mushrooms, but I am loving the look of that chunkiness from the chickpeas. Even though I don’t know a thing about tomato sauce semantics, this is so simple I know even I could pull it off and I definitely know I could eat it for DAYS! 😊
This is really tasty with so much flavor and filling. I have to be honest I thought Ragu was just a pasta sauce brand. I didn’t realize it was a thing. We love it and definitely will put this in our rotation.
Thank you for addressing the non-wine users in this recipe. I look forward to trying it. If I can my own tomatoes, how do you suggest making them fire-roasted?
Thanks again for your efforts to improve the quality of the food we fix for our families. I’ve shared your website with many friends and family. Keep up the helpful work.
Hi Marilyn! Oh gosh, I have no idea, I’ve only ever bought them because it’s so easy and the flavor is phenomenal. They are very crucial to the recipe so I’m not sure how you would go about it. Maybe google has some steps on the process? It might be easier to buy them though in case it’s a bunch of steps! Thank you so much for your kind words, I really appreciate it!
This looks so good!! I can’t wait to try it. I never tire of chickpeas.
Thank you Lea! I used to HATE chickpeas and now I am completely obsessed with it! The key is FLAVOR and cooking them the right way…I’ve had too many bland ones and now that I cook and flavor them to my liking, they are excellent!
I am not familiar with fire roasted tomatoes. Where can I buy them?
They are sold at all grocery stores in the same isle as any canned tomatoes 🙂 They will say fire-roasted crushed tomatoes on the can.
This looks delightful and totally something I would eat WEEKLY!
Definitely! It’s so good! Thank you!
This was totally awesome!!
The blend of flavors was absolutely astonishing!!
A keeper recipe for sure! We added fresh basil at serving time.
My husband says it goes “very well” with cold beer!!
Another winner recipe!
Susan
SO awesome to hear that Susan! Thank you so much for the glowing review! Would you mind to please give it a star rating below the comment box as well? Those star ratings really help my recipe to rank well so others can find it, thank you!