Roasted Chickpeas

Chickpeas
Olive oil
Salt
Seasoning blend of your choice

Preheat oven to 180c fan.

Drain and rise the chickpeas. Dry thoroughly with a teatowel removing any skins as you do. Toss with oil and bake for 30-40 minutes until golden brown and crunchy (not soft).
Season with salt and seasoning.

Vegetable Bolognese

Makes 4 good portions

3 medium carrots, peeled and chopped

3 stalks of celery, chopped
1 small onion, peeled and chopped
1 red pepper, seeded and chopped
2 garlic cloves
Olive oil

1/2 cup red wine
200g mushrooms
2 tablespoons tomato paste
1 can of tomatoes, whole, crushed, chopped or passata.

fresh herbs - thyme, rosemary, bay or just parsely
1/2 teaspoon dried oregano
salt and pepper

Chop the carrots, celery, onion, pepper, and garlic in a food processor. Fry the chopped vegetables in the olive oil in a large pan until soft. 

Either chop the mushrooms roughly by hand or in the food processor depending on how you like them today.  

Deglaze the pan with the red wine then add the rest of the ingredients.  Bring to a boil the reduce to a low simmer and cook until thick and delicious - 30 minutes to an hour.  Remove any whole herbs.

Serve over pasta with lots of parmesan of course!