Pasta with chickpeas

Name: Pasta with chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g rigatoni pasta; 1 eggplant; 1 zucchini; 2 el traditional olive oil; 175 g Gourmet grilled pieces; 2 tl dried rosemary; 800 g tomato cubes look; 400 g canned chickpeas

Mediterranean vegan pasta with eggplant, zucchini and chickpeas.

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.

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Nutrition

570Calories

Sodium23% DV560mg

Fat20% DV13g

Protein54% DV27g

Carbs27% DV80g

Fiber44% DV11g

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