| 10 | 20 | 367 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 2 cup | Passata (Longo's has a great organic brand) |
| 2 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (crushed - can use 2, depending on how garlicky you like your sauce) |
| 1 small | Red onion (diced - can use white onion) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 tsp | Oregano, dried (to taste) |
| 1 medium | Zucchini (spiralized) |
| 1/2 cup | Chickpeas, canned, drained |
| 2 tbsp | Flaxseed meal (ground) |
1. Heat enough olive oil to lightly coat your pot. Add onions, garlic, salt and pepper and saute for a minute or 2 until they start to sizzle.
2. Add the tomato sauce + ground flax + chickpeas and lower the heat and slightly cover the pot.
3. Cook for about 5 minutes, or until starts to bubble.
4. While you are cooking the sauce, grab a pan and add some olive oil (for the zucchini noodles)
5. Add the zucchini and toss for a couple of minutes (the longer you cook, the more mushy the zucchini will be).
Can serve with gluten-free pasta instead: lentil (for more protein), quinoa (for more protein), brown rice.
| Meat Alternative | 0.6 |
| Vegetables | 4.2 |
