When it’s cold and dreary, there’s nothing better to come home to than a hot meal. Double bonus if it’s hearty, right?

This Meatless Monday spaghetti is ready to eat hot off the stove, and gets an extra dose of stick-to-your-ribs satiating power thanks to the addition of chickpeas. The chickpeas give the sauce a bit more of a “meaty” mouthfeel, while adding extra fiber and nutrition to go along taste and texture.

Serve this with a side of steamed veggies and you’ll feel warm and nourished despite winter’s appearance.

Spaghetti with Faux Bolognese Sauce (recipe from www.villabertolli.com)

1 can (15 ounces) chickpeas or garbanzos, rinsed and drained

1 tablespoon olive oil

1 large red bell pepper, chopped

1 jar (24 ounces) marinara sauce

3/4 cup cubed part-skim mozzarella cheese (about 3 ounces)

8 ounces whole-grain spaghetti, cooked and drained

2 tablespoons grated Parmesan cheese

Pulse garbanzo beans until they are coarsely chopped in food processor; set aside.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook pepper, stirring occasionally, 4 minutes or until softened. Add beans and cook, stirring occasionally, 2 minutes. Add sauce and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 4 minutes or until heated through. Stir in mozzarella cheese, and let stand 1 minute. To serve, spoon sauce over hot pasta, then sprinkle with Parmesan cheese.