Filter
Reset
Sort ByRelevance
TOPROCKMAN
Pasta with chickpeas
Mediterranean vegan pasta with eggplant, zucchini and chickpeas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente in water with salt according to the instructions on the package.
-
Meanwhile, cut the aubergine and zucchini into cubes.
-
Heat the oil in a frying pan and fry the Tivall grilled pieces for 2 min. On medium heat.
-
Fry the aubergine for 5 minutes. Add the zucchini and rosemary and cook for another 2 minutes.
-
Pour the tomato cubes into the pan. Let the chickpeas drain. Add the chickpeas and heat the sauce for 8 minutes.
-
Season with pepper and salt. Drain the pasta and scoop through the vegetables. Divide the pasta over the plates.
Blogs that might be interesting
-
45 minMain dishtikka masala pasta, yogurt, chicken fillets, fresh coriander, chutney sweet mango, garlic and cilantro mininaans,indian chicken skewers
-
70 minMain dishfresh ginger, garlic, wok sauce hoisin, Ketchup, liquid honey, Sesame seed, chicken fillets, sunflower oil, mienestje, Broccoli,sesame-hoesinkip with broccoli
-
25 minMain disholive oil, rib chops, mushrooms, baby potatoes, lettuce melange, Red wine vinegar, firm pears, peeled walnuts,chop and autumn salad with pear
-
30 minMain dishcrumbly potato, pine nuts, semi-skimmed milk, garlic, traditional olive oil, fresh spinach, grilled yorkshire strips,spinach stew with pit
Nutrition
570Calories
Sodium23% DV560mg
Fat20% DV13g
Protein54% DV27g
Carbs27% DV80g
Fiber44% DV11g
Loved it