This recipe makes mouthwatering vegan bolognese and roasted chickpeas. It’s the perfect mid-week meal or lunchtime feed for those short on time.

Ingredients

Chickpeas:

• 400g can organic chickpeas, rinse and drain
• 1 teaspoon garlic
• 1 teaspoon sea salt
• ½ teaspoon allspice
• ½ teaspoon chilli or cayenne powder
• 1 tablespoon extra-virgin olive oil

Vegan Bolognese with Macaroni:

• 1-2 packets of Well & Good Vegan Bolognese with Macaroni (Depending on how many you are cooking for) and cook according to packet instructions.

Method

1. Heat the oven to 210°C fan forced and line a tray with baking paper.
2. Place chickpeas onto the tray, pat dry with a paper towel and drizzle over the olive oil. Sprinkle with the salt and spices and mix to evenly coat.
3. Place in pre-heated oven for 20 minutes. Once chickpeas are roasted, optional to sprinkle with finely chopped parsley.
4. In the meantime, cook the vegan bolognese with macaroni according to packet instructions.
5. Divide vegan bolognese with macaroni amongst bowl and top with vegan cheese, basil, parsley or the roasted chickpeas.