Eggplant chickpea pasta 

Eggplant chickpea pasta is a hearty combination of eggplant, chickpeas, garlic and tomatoes with aromatic flavor of parsley and lemon zest . This dish is pretty healthy and vegan too. I have used whole wheat rotini to add extra fiber.

In this recipe cubed eggplant is cooked with tomatoes and lots of garlic which creates a thick and creamy base for the pasta. Chickpeas adds another layer of flavor and texture. Addition of toasted sesame and walnuts make this dish not only better but also add extra punch of healthy goodness.
It is a one pot meal and very easy to make.

Total time: 25 min
Yield :- 3-4 servings
Ingredients for eggplant chickpea pasta :-

• 1/2 lb of whole wheat rotini pasta
• 1 big eggplant diced
• 1.5 cup of cooked chickpea
• 6 big garlic cloves chopped finely
• 2 large tomatoes chopped
• 1/2 tsp of turmeric powder
• 1 tsp of red pepper flakes or to taste
• Handful of parsley, chopped
• Zest of 1 lemon
• 2 Tbsp of toasted sesame seeds and walnuts
• Salt to taste
• 2 Tbsp of olive oil

Method for eggplant chickpeas pasta :-

1. Boil water for pasta, then add salt and cook the pasta according to the package direction. 
2. Heat oil in wide big pan, add eggplant with salt, mix and cover it for 4-5 min.
3. Now add tomatoes, garlic, turmeric, pepper flakes and let it cook again for another 5-7 minutes with the lid on.
4. Add the chickpeas and cook over low-medium heat until the eggplant is just soft enough to mash but still holds a little shape .
5. When the pasta is done, scoop out pasta from water and add it to the eggplant mixture with 3-4 Tbsp of pasta water and mix well.
6. Turn off the heat and stir in parsley and lemon zest.
7. Before serving sprinkle toasted sesame and walnuts and eggplant pasta is done.

{jcomments on}