Instructions

1. Pulse mushrooms in two batches in a food processor, 7 to 10 pulses each, scraping down sides of bowl as needed. It is not necessary to clean workbowl.
2. Heat oil in Dutch oven or medium saucepan over medium heat. Add mushrooms and cook, stirring occasionally, about 6-8 minutes.
3. While mushrooms cook, combine onion, celery, and carrots. Pulse in two batches, 7 to 10 pulses each batch, scraping down sides of bowl as needed. Transfer to the pan with mushrooms and cook for 5 minutes. Pulse chickpeas in food processor until chopped into ¼-inch pieces, 7 to 10 pulses. Set aside.
4. Add garlic and red pepper flakes to vegetable mixture; cook for 30 seconds. We like to use ½ tsp of red pepper flakes. However, if you don’t like it too spicy, use ¼ tsp.
5. Pour in red wine and cook until wine is evaporated by about half.
6. Add chickpeas, marinara, and sugar. Bring to a boil. Cover and reduce heat to medium-low. Simmer for 10-15 minutes, stirring occasionally. Add nutmeg.
7. The sauce should be rather thick. However, if you feel it is too thick, add ¼ cup of veggie broth or water. This recipe yields 6-1/2 cups of sauce.
8. To serve with pasta, spoon sauce over your pasta and garnish with parmesan cheese, if desired. Enjoy!