Chickpea Ragu and Whole Wheat Penne

Serves 4

4 T EVOO
10 cloves garlic
1 t crushed red pepper flakes
1 t fennel seeds
1 t rosemary
1 t thyme
1 t basil
1 t marjoram
1 large onion, diced
1 large carrot, chopped
1 stalk celery, chopped
6 oz mushrooms, sliced
1 T balsamic vinegar
Pinch stevia or 2 t sugar
1 28 oz can diced tomatoes and their juices
1 veggie bouillon cube
3 c cooked chickpeas
Salt/pepper to taste
Fresh Parsley or Basil
12 oz cooked whole wheat Penne
Parmesan or Vegan Parmesan Alternative

Method:
In a heavy bottomed pan over medium-low heat add the oil, garlic and spices. Very slowly allow the garlic to caramelize. This will take around 20 minutes. Now turn the heat to medium and add the onion, carrots, celery and a pinch two of salt/pepper. Sauté for 10 minutes or until the veggies are soft. Deglaze the pan with the vinegar and add the sugar, tomatoes, veg cube and chickpeas. Bring to a simmer and cover, cooking for 20 minutes or so. Taste and adjust seasonings; stir in fresh herbs if using. Serve over cooked pasta with parmesan or vegan parmesan alternative.