Chickpea "Bolognese" - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Chickpea "Bolognese" - Dr. Sebi's Cell Food

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This chickpea "bolognese" is ideal to serve over approved-grain pasta, or even to eat on it's own!


  • 1½ cups diced red onion
  • 2 cups cooked chickpeas
  • 1 cup mushrooms (any kind you like, except shiitake), cut into ¼-inch dice
  • 1½ cups chopped cherry tomatoes
  • 1½ cups homemade cherry tomato sauce
  • ½ tablespoon dried oregano
  • Sea salt
  • 3 cups approved-grain pasta


  1. Heat a large saucepan over medium heat, add the red onions, chickpeas, and a dash of sea salt.
  2. Sauté the vegetables for about 5 minutes, or until the onions are slightly translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep vegetables from sticking to the pan.
  3. Add the mushrooms and sauté for about 2 minutes.
  4. Add the diced cherry tomatoes and tomato sauce. Sauté for 2 more minutes, taste and adjust seasoning.
  5. Pour as much of the sauce as you like over the pasta and eat up—it's all fantastic for you and tastes even better.