Vegan Vegetable Tomato Sauce with Chickpeas

A rich, flavorful pasta sauce packed with veggies and protein, that comes together fast for a satisfying weeknight meal.
Course Main, Pasta, Vegan, Vegetarian
Author Brianne @ Cupcakes & Kale Chips


  • 1 tsp olive oil
  • one medium onion chopped
  • 2 cloves garlic minced
  • 1 medium zucchini finely shredded
  • 1 cup finely shredded carrots
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp crushed red pepper
  • 1/4 cup balsamic vinegar
  • one 28 oz. can crushed tomatoes I use Tuttorosso, which has basil, so if you use another brand, you may want to add dried or fresh basil
  • one 16 oz. can chickpeas rinsed and drained
  • salt & pepper
  • pasta or polenta for serving


  • In a large saucepan, heat olive oil over medium heat.
  • Add onion, garlic, zucchini, carrot, oregano, parsley, and red pepper, and season with salt and pepper. Saute for 5-8 minutes, or until vegetables are soft and begin to caramelize.
  • Add balsamic vinegar, crushed tomatoes, and chickpeas and stir to combine.
  • Bring to a simmer and reduce heat to low. Cook for at least 10-15 minutes, or until heated through, or simmer longer if desired, until ready to serve.
  • Serve over pasta or polenta.