Classic Pairings for the Veggie Soul: Pairing Four

Our resident herbivore Ellen Clifford is back, but instead of discovering the perfect shower wine (each to their own), she searches for the perfect veggie alternative to popular meat and fish focused food and wine pairings. Throughout this series, Ellen breaks down the components of classic dishes and offers vegetarian alternatives that echo the flavors, textures and acidity that make them pair so well with certain wines. Enjoy Ellen's veggie twists on classic pairings! In Part 1 , Ellen notes that no culinary combination can come close to surpassing French fries and rosé, but nevertheless offers the first of her wine orientated vegetarian recipes, a simple egg based appetizer inspired by oysters and paired with Muscadet . In Part 2 , Ellen shares a biscuit and cherry preserves alternative to foi gras with Sauternes . Part 3 replaces steak with Mini-Tortilla Béarnaise and pairs it with Cabernet . Read on for Ellen's fourth recipe reinventing spaghetti with meatballs to pair with Chianti. ------------------------------------------------------------------------------------------------------ CLASSIC PAIRING INFLUENCE #4: CHIANTI WITH SPAGHETTI AND MEATBALLS It’s comfort food. It needs to be rich with a tomato tang that plays so well with the herbal and balsamic kick of Sangiovese, the principal grape in Chianti. I went beans with this. Apparently a derogatory term Italians call the Tuscans is “mangiafagioli” meaning “bean eaters” but this is a bean dish that will make you proud to be one. Vegan and gluten free to boot! Veggie solution: Chickpea Pomodoro adapted from a recipe from Food and Wine Magazine Recipe: • ½ cup extra-virgin olive oil (mine was merely virgin but reserved as I can be, I’m too old to be extra-virgin) • 5 garlic cloves, thinly sliced • 1 28 oz. can whole Italian tomatoes, crushed with your very own hands • 1 ½ tsp. fennel seeds • 1 tsp. crushed red pepper • kosher salt • a whole lot of baby spinach. I just dumped a lot in to the pan not measuring. It breaks down a lot so be generous • 2 15 oz. cans of chickpeas, drained (save the broth to make aquafaba creations if you are feeling thrifty!) • nutritional yeast for garnish In a large saucepan heat up that olive oil over low heat. Add garlic and cook, stirring occasionally until it smells delicious—but don’t let it brown! Or burn. Add tomatoes, fennel seeds, crushed red pepper and a big pinch of salt. Cook over medium-low heat stirring occasionally until the tomatoes are breaking down and the sauce thickens—about 25 minutes. Stir in the spinach and cook until wilted. Should happen in a few minutes! Add chickpeas and cook to heat through, just another few minutes. Divide among bowls and sprinkle on nutritional yeast to taste. Crack the Chianti. Mangia!