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Export 14 ingredients for grocery delivery
Step 1
Add the chopped walnuts to a food processor and pulse into large crumbs. Add the chickpeas and pulse just 2 or 3 times to break down the chickpeas, but do not over-process or the chickpeas will become pasty. Set aside.
Step 2
Heat the oil in a large, deep skillet over medium heat. Add the onions and sauté 5 to 6 minutes until soft and translucent.
Step 3
Add the garlic, tomato paste, oregano, basil, and salt and mix until incorporated well.
Step 4
Add the red wine and simmer until most of the liquid has evaporated.
Step 5
Add the chickpea walnut mixture, tamari and crushed tomatoes. Stir well and simmer for 15 to 20 minutes until thick and bubbly, stirring occasionally.
Step 6
Add the balsamic vinegar and stir through.
Step 7
Cook pasta according to package direction in well-salted water until al dente.
Step 8
Combine the past and vegan bolognese. Top with torn fresh basil and vegan parmesan cheese, if desired.
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