We're disrupting how you think about Bolognese with this faux version that subs in tender chickpeas for meat. It's plant-based protein for the win with a rich, sweet tomato sauce and plenty of spaghetti-clinging parmesan for comfort bowls served with a lighter touch.
Using a box grater, coarsely grate carrot and onion. Roughly chop olives. Pick parsley leaves and roughly chop leaves and finely chop stems.
Heat oil in a frypan over medium heat. Add carrot, onion, olives, oregano and parsley stems and cook for 6–8 minutes or until caramelised. Cover with a lid and cook for a further 5 minutes or until vegetables are completely softened.
Drain chickpeas and roughly mash with a fork. Peel and finely chop garlic. Add chickpeas and garlic to pan and cook for 2–3 minutes or until fragrant.
Add tomatoes and milk and bring to the boil. Reduce heat to low and cook for 20 minutes or until reduced and thickened. While sauce is cooking, continue with step 5.
Cook pasta in a saucepan of salted, water boiling water for 11 minutes or until al dente. Drain, reserving 60ml (1⁄4 cup) cooking water.
Add pasta and most of the parsley (reserving some to garnish) to sauce. Add reserved pasta water, 1 tablespoon at a time, and stir well until pasta is coated. Divide between bowls and sprinkle with parmesan and remaining parsley to serve.