- 2 Tablespoons Vegan Butter
- 2 Tablespoons olive oil
- 2 Cans Chickpeans, Drained and Rinsed
- 1/3 Cup Celery, Finely Minced
- 1/3 Cup Carrots, Finely Minced
- 1/3 Cup Onion, Finely Minced
- 2 Tablespoons Minced Garlic
- 2 Jars (26 oz) Tomato Basil Marinara Sauce
- 1 Cup Soy Milk
- 1 Cup Dry White Wine
- 1 lb Farfalle Pasta
- Using a food processor or blender, mince the chickpeas until they are similar to the consistency of ground meat.
- In a cast-iron pot, over medium heat, melt the vegan butter and add in the minced chickpeas. Cook until the chickpeas are slightly browned. Remove the minced chickpeas from the pot.
- Place the pot back over medium heat, and add in the olive oil, celery and carrots. Sautee until the carrots and celery are softened. About 5 Minutes.
- Add the chickpeas back into the pot and add in the dry white wine. Cook until the steam evaporates off.
- Add in both jars of marinara sauce and bring to a boil.
- Reduce heat to a very low simmer and stir in the soy milk.
- Cook uncovered for about one hour. Stir occasionally.
- When there’s about 30 minutes of cooktime left, boil water and cook the pasta according to the directions on the package.
- Remove the sauce from heat, add in the cooked pasta and toss to combine. Serve with some warm sourdough on the side.
