Weeknight Chickpea Bolognese

Scaled for 4 portions · 10 steps

115-ounce can chickpeas ((rinsed, drained, and dried))1 tbspolive oil1 tbspdried or fresh oregano1 pinchsea salt2 tspgarlic powder3 tbspgluten-free panko bread crumbs1 tbspvegan parmesan cheese1 tbspolive oil3 clovegarlic, minced ((3 cloves yield ~1 1/2 Tbsp or 9 g))0.25 cupcarrots ((very finely diced))115-ounce can tomato sauce1 tbspdried or fresh oregano1 tbspvegan parmesan cheese1–2 tbspsweetener of choice ((such as organic cane sugar or coconut sugar // optional))10large carrots ((ribboned with a vegetable peeler // or sub 8 ounces pasta of choice per 10 carrots))—Red pepper flakes—Vegan parmesan cheese—Fresh basil

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