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Pasta with chickpeas
 
 
4 ServingsPTM25 min

Pasta with chickpeas


Mediterranean vegan pasta with eggplant, zucchini and chickpeas.

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Directions

  1. Cook the pasta al dente in water with salt according to the instructions on the package.
  2. Meanwhile, cut the aubergine and zucchini into cubes.
  3. Heat the oil in a frying pan and fry the Tivall grilled pieces for 2 min. On medium heat.
  4. Fry the aubergine for 5 minutes. Add the zucchini and rosemary and cook for another 2 minutes.
  5. Pour the tomato cubes into the pan. Let the chickpeas drain. Add the chickpeas and heat the sauce for 8 minutes.
  6. Season with pepper and salt. Drain the pasta and scoop through the vegetables. Divide the pasta over the plates.


Nutrition

570Calories
Sodium23% DV560mg
Fat20% DV13g
Protein54% DV27g
Carbs27% DV80g
Fiber44% DV11g

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