Fibermaxxing Roasted Vegetable Sauce with Roasted Chickpeas

Ingredients

• 1 squash (Whole, medium-sized)
• 6 red bell peppers (Use 6–8 peppers)
• 2 carrots (Use 2–3 carrots)
• 1 onion (Whole onion, sliced)
• 6 garlic cloves (Peeled; use 6–12 cloves)
• 2 tomatoes (Optional; use 2–3 tomatoes)
• salt (For seasoning, as needed)
• black pepper (For seasoning, as needed)
• oil (For roasting the vegetables)
• 0.25 cup olive oil (Added during processing or blending)
• 400 g tomato sauce (One whole jar according to the transcript)
• 0.5 cup fresh basil (Fresh)
• 0.25 cup nutritional yeast
• garlic powder (As needed)
• paprika (As needed)
• oregano or Italian seasoning (As needed; use either oregano or Italian seasoning)
• 0.25 cup water (Use 1/4–1/2 cup, as needed for blending)
• lemon juice (Squeeze in as needed)
• 1 can chickpeas (Drained)
• salt (For seasoning the chickpeas)
• black pepper (For seasoning the chickpeas)
• paprika (For seasoning the chickpeas)
• cumin (For seasoning the chickpeas)
• oil (For roasting the chickpeas)

Steps

1. 1

   Prepare the vegetables: slice the onion and peel the garlic. Prepare the squash, red bell peppers, carrots, and optional tomatoes for roasting.

2. 2

   Season the squash, red bell peppers, carrots, onion, garlic, and optional tomatoes with salt, black pepper, and oil.

3. 3

   Bake, roast, or air-fry the seasoned vegetables at 180 for 20 minutes, until roasted.

4. 4

   Transfer the roasted vegetables to a processor or blender.

5. 5

   Add the olive oil, tomato sauce, fresh basil, nutritional yeast, garlic powder, paprika, oregano or Italian seasoning, and additional salt and black pepper as needed.

6. 6

   Add 1/4 to 1/2 cup water as needed to make processing or blending easier.

7. 7

   Blend or process until smooth, or stop earlier for a somewhat chunky consistency.

8. 8

   Add a squeeze of lemon juice as needed and adjust the seasoning.

9. 9

   For the optional roasted chickpeas, drain the chickpeas and season them with salt, black pepper, paprika, cumin, and oil.

10. 10

    Roast the seasoned chickpeas at 180 for 15–20 minutes.

11. 11

    Use the sauce as a sauce, dip, soup base, spread, or filling for salads, wraps, breads, or other dishes. The transcript also describes mixing part of the sauce with the roasted chickpeas for a thicker, higher-protein mixture.

Notes

The source does not specify whether 180 means °C or °F; preserve the stated temperature exactly. The transcript says the sauce can be stored for up to 5 days and that some was frozen. It is a very large batch, and the creator mentions using it with wraps, breads, sourdough, rice, salads, and as a soup base. Exact amounts for the seasonings, roasting oil, chickpea oil, and lemon juice are not provided.

Nutrition per serving

• sauce
• dip
• meal prep
• vegan
• vegetarian
• dairy-free
• high-fiber
• roasted