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TOPROCKMAN
Pasta with chickpeas
Mediterranean vegan pasta with eggplant, zucchini and chickpeas.
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Ingredients
Directions
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Cook the pasta al dente in water with salt according to the instructions on the package.
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Meanwhile, cut the aubergine and zucchini into cubes.
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Heat the oil in a frying pan and fry the Tivall grilled pieces for 2 min. On medium heat.
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Fry the aubergine for 5 minutes. Add the zucchini and rosemary and cook for another 2 minutes.
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Pour the tomato cubes into the pan. Let the chickpeas drain. Add the chickpeas and heat the sauce for 8 minutes.
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Season with pepper and salt. Drain the pasta and scoop through the vegetables. Divide the pasta over the plates.
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Nutrition
570Calories
Sodium23% DV560mg
Fat20% DV13g
Protein54% DV27g
Carbs27% DV80g
Fiber44% DV11g
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