Fall
Chickpea Bolognese
Popular on Food52
88 Reviews
kpks
January 28, 2019
Hi!
Dried mushrooms are hard to come by here. Can I use fresh button/oyster mushrooms?
Dried mushrooms are hard to come by here. Can I use fresh button/oyster mushrooms?
inpatskitchen
January 28, 2019
I think that would work...I'd brown the mushrooms well and then finely chop before adding. Hope it works out for you!
JORJ
April 4, 2016
Also I have made this without the pancetta before and added some fresh shiitakes and it was yummy, for those trying to make it a vegetarian dish.
JORJ
April 4, 2016
I made this last night and made a few happy tweaks kinda by accident. I was getting ready to put the tomatoes in and found that my home canned tomato was not sealed properly so couldn't use it... I used a 6oz can of tomato paste instead and it meant that the sauce was ready a LOT faster. It turns this recipe into a Sunday-only kind of thing to a weeknight recipe!
em-i-lis
February 26, 2016
Making this for dinner tonight and can't wait!! What is your favorite veggie side to serve with it? A simple salad?
inpatskitchen
February 26, 2016
Yes...a simple Italian type lettuce salad! Thanks for making this..please let me know what you think!
BlondeApple
December 18, 2015
This dish was a great variation from usual bolognese and so delicious! Definitely enough sauce to feed a crowd. Only wondering if for next this sauce would freeze well as I had it for dinner for my husband and I and two toddlers with plenty of leftovers..... Maybe if I omitted the cream?
inpatskitchen
December 18, 2015
I think it's certainly worth a try..and yes wait to add the cream when you reheat. (you may have to add a little extra liquid also) So happy you all enjoyed!
JORJ
December 9, 2015
I made this last night with some substitutions just because I didn't want to go out and buy anything. We used a leek instead of an onion and dried shiitakes instead of porcinis. I was really surprised by how much we made. I only used one can of chickpeas and skipped the immersion blender part. It was really really good. Definitely more than the sum of its parts and so warming and filling. Can't wait to make it again.
Javan
August 1, 2015
What an amazing dish!
I cooked this dish for my meat loving friends and they actually went back for seconds! Instead of dried porcini I used fresh baby creminis. I sautéed the mushrooms in a separate pan then added them to the finished product. Also, instead of light cream I used mascarpone. I will be adding this recipe to my book. I hope my future husband likes chickpeas because I'll be making this at least once a week! Thank you for sharing this wonderful recipe!
I cooked this dish for my meat loving friends and they actually went back for seconds! Instead of dried porcini I used fresh baby creminis. I sautéed the mushrooms in a separate pan then added them to the finished product. Also, instead of light cream I used mascarpone. I will be adding this recipe to my book. I hope my future husband likes chickpeas because I'll be making this at least once a week! Thank you for sharing this wonderful recipe!
Xtinabytes
May 31, 2015
Making this for the 2nd time in as many weeks. Everyone loved it and it just as good the next day.
Angella
April 12, 2015
Made this for dinner last night and what a delight! The recipe is very forgiving as I didn't have quite a number of the ingredients but it was still delicious. No pancetta as I am vegetarian and I used "cashew cheese". Even my boyfriend who is a meat eater cleaned his bowl. Froze the balance and I expect it to be just as good...Yum.
Danielle
April 3, 2015
Brilliant! Lush and nutritious. Even my dad, a "meat and potatoes" guy, loved it. Thank you!
meli6
March 23, 2015
My family loves garbonzo beans so this recipe was awesome. I braised it in my
Le Cresuet and served it with pappardelle. Delicious as the recipe is written. Many gracious sounds from everyone chowing down !
Le Cresuet and served it with pappardelle. Delicious as the recipe is written. Many gracious sounds from everyone chowing down !
jstew52
January 13, 2015
This was great! Did not need the cream. I pureed 1/2 as instructed but perhaps next time would skip this as it gave it an unappealing visual.
Horto
October 17, 2014
great idea!
love classic dishes but would rather not eat meat
love classic dishes but would rather not eat meat
inpatskitchen
October 17, 2014
Thanks Horto! And some have said you can skip the pancetta although I've never tried it. Hope you enjoy!
James M.
June 15, 2014
This was amazing! Made it exactly as written. Great leftovers too, if you can leave anything uneaten!
inpatskitchen
June 15, 2014
Thank you so much James! Had I not set a little aside for my photo, ours would have been completely gone also. So happy you enjoyed!
Marsha G.
June 12, 2014
Made this recently with wagon wheels. I would've liked more sauce but then, I always want more sauce! Still, this is a very tasty and filling recipe to only have in it a little pancetta/bacon, a few 'shrooms, and a bunch of chickpeas. A definite keeper.
ktjk
May 28, 2014
Thinking of making this, but I can't do dairy. Do you think the cream is integral to the dish? Trying to think of what to sub, maybe just up the olive oil and add some broth?
inpatskitchen
May 28, 2014
I think that would be fine...please let me know how it turns out for you!
CatalunaLilith
July 22, 2014
Cashew cream would likely work very well, and is vegan and would add protein.
The cream isn't integral to the sauce happening, as long as you substitute the right amount of liquid, but the creamy element helps greatly to mellow the sauce and balance the acidity of the tomatoes
The cream isn't integral to the sauce happening, as long as you substitute the right amount of liquid, but the creamy element helps greatly to mellow the sauce and balance the acidity of the tomatoes
ghainskom
May 26, 2014
Very nice. Worth getting a higher-quality pancetta. Ours gave the sauce a nice smokey taste. My 7 yo picked out the chickpeas that were left whole, stating she didn't like them. Little did she know she was eating pureed ones in the sauce, little fool! Not to mention celery! *evil mom grin*
inpatskitchen
May 26, 2014
Love it ! I love fooling the little devils! Thanks so much...so happy you all enjoyed!
chankari
May 19, 2014
Really delicious! I made this tonight and it was very hearty and satisfying. I made a two changes: no pancetta (to make it vegetarian), used crushed tomatoes instead of whole (bought the wrong can...). With a glass of wine, it was the perfect long weekend meal.
inpatskitchen
May 19, 2014
So happy you enjoyed...although I've never made this without the pancetta, many have told me it's just fine without it. I'm just a real Bacon fan!
LittleRobinRed
May 18, 2014
Great recipe! It was very tasty and well received by my meat-loving husband. The sauce turned out very thick. I think maybe the hour of simmering was a little too long (or maybe my heat was too high), or the sauce could have benefited from the addition of a some chicken broth.
inpatskitchen
May 18, 2014
I'm so glad you enjoyed! Nothing wrong with adding a little broth or water to thin this out! Thanks!
SeasideGardener
May 4, 2014
This is indeed delicious. But, please people, don't write a comment until you have tried it!
luvcookbooks
May 4, 2014
s.g., sometimes people just want to cheer another cook on, or say, as I do now, that the photo is just so pretty with the tagliatelle folded under the sauce ... it is a lot to scroll through, but it is also wonderful to get comments and encouragement!
fearlessem
May 4, 2014
Made this tonight and it was fantastic!! Really really delicious, and I honestly could have mistaken it for a meat sauce -- the mushrooms give it such a savory richness. I couldn't stop eating the sauce directly from the pot with a spoon.
inpatskitchen
May 4, 2014
Thanks so much fearlessem! I so appreciate your comment! (hope you saved a little sauce for some pasta!)
laurelei235
April 29, 2014
Instead of using a stick blender at the end, why not buzz the chickpeas in the food processor at the start?
inpatskitchen
April 29, 2014
You certainly can but you'd have to watch the pot and stir more frequently during the simmer so nothing sticks to the bottom. I like being able to control the amount of creaminess I get at the end. Thanks so much for your interest!
laurelei235
April 29, 2014
Instead of using a stick blender at the end, why not buzz the chickpeas in the food processor at the start?
Nicole
April 26, 2014
On step 4: add to pot, strain and reserve liquid. Am I straining everything that is in the pot and reserving the liquid?
inpatskitchen
April 26, 2014
I'm sorry...the porcini should soak in the boiling water in a separate bowl or cup, not in the cooking pot..Just remove the porcini that were soaking in the boiled water, but save that liquid and strain it in case there was any sand or such stuff from the porcini. Once the porcini soaking liquid is strained add it to the pot with the tomatoes.
Cameron
April 25, 2014
This is SUPER delicious!!!... And I haven't even tried over pasta with Reggiano.
bgavin
April 24, 2014
When spring seems as though it may never arrive, this elegantly constructed Bolognese brings together pancetta and porcini's wintery umami and basil's promise of a hot summer.
If you use canned chickpeas and whatever pasta is in your cupboard, this is an easy to pull together meal and one that your kids can help you build. I doubled the dried oregano and basil and the red pepper flakes and it was still mild enough to suit everyone around the table.
If you use canned chickpeas and whatever pasta is in your cupboard, this is an easy to pull together meal and one that your kids can help you build. I doubled the dried oregano and basil and the red pepper flakes and it was still mild enough to suit everyone around the table.
luvcookbooks
April 26, 2014
my what a beautifully worded comment, bgavin! A nice addition to a terrific recipe.
Kukla
April 24, 2014
Congratulations Pat!!! I just knew this would be a finalist! So unique and clever!!!
mymomisagreatcook
April 24, 2014
This looks very good! Do you have any leftovers??? Congrats on being a finalist mom!
inpatskitchen
April 24, 2014
Thanks Jess! No leftovers now but I'll make it for you soon if you like....I think the kids would like it with ground meat since I know they're not big bean fans!
anotherfoodieblogger
April 24, 2014
Oh I am so happy for you ipk! This was a wonderful meal and was rooting for you to make it to finals. Congrats!
Kathleen |.
April 24, 2014
Congratulations! This sounds absolutely delicious and so creative! I can't wait to try this one!
inpatskitchen
April 24, 2014
Thank you Kathleen! Please let me know what you think if you do try it...
foxeslovelemons
April 24, 2014
Congrats, Pat! This is such a creative recipe. I can't wait to try it and see what my meat-loving husband thinks of it!
Shanaralane
April 16, 2014
This is a five star recipe!!! Initially I warned my husband not to expect this to taste like a traditional Bolognese, but my warning was unfounded. This was every bit as good as the classic Martha Stewart version I usually make with a lot less time money and effort. This recipe could also easily be converted to vegetarian with no loss of flavor. Just remember chickpeas are very filling so don't eat too large a portion or you might explode!
inpatskitchen
April 16, 2014
Thanks Shanaralane! I'm so happy you enjoyed this...and you're right..chickpeas can be very filling!
anotherfoodieblogger
April 15, 2014
I made this tonight for our family dinner (and testing). With a picky teenage eater and a "meat and potatoes" kind of hubby, it ended up being a hit!
inpatskitchen
April 15, 2014
Thanks so much aft! So happy your family enjoyed... and thanks for testing!
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