Step 1

Cook the spaghetti according to package directions.

Step 2

Meanwhile, place the walnuts in the bowl of a food processor and pulse several times to chop

Step 3

Add the chickpeas to the food processor with the walnuts and pulse a few more times to break them up. Do not over-process into a purée...you still want it chunky like the size of ground meat crumbles. (See step-by-stop photos in post for reference). Set aside.

Step 4

Heat the oil (or water) in a large deep skillet over medium heat on the stove. Add the diced onions and sauté 5 to 6 minutes until soft and translucent. Add the garlic and sauté 1 more minute.

Step 5

Add the tomato paste, Worcestershire sauce, apple cider vinegar, and all the spices. Stir to combine until the tomato paste is well mixed in.

Step 6

Add the chickpea and walnut mixture and stir to combine.

Step 7

Add the tomato sauce and broth and stir to combine.

Step 8

Simmer the sauce for about 10 minutes until thickened up to your desired consistency. Feel free to add a bit more broth or water if you like it thinner.

Step 9

Serve over spaghetti noodles with any optional garnishes you like.