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
-
50 minMain dishpotato croquettes, green beans, thin bacon strips, olive oil, pork fillets à la minute, paprika, Cream sauce,creamy fillet patties -
20 minMain dishfrozen puff pastry, chicory, shallot, onion, ham, butter, olive oil, egg, cooking cream, paprika, old cheese,chicory cake with ham -
20 minMain dishroasted peppers, shallot, fresh coriander, sour cream, spare ribs,spareribs with paprika coriander dip -
15 minMain dishcherry tomatoes in tin, sunflower oil, Mexican stir-fry vegetable, Tortilla wraps, bunch onion, herring fillets in mild tomato sauce, grated young cheese,tortilla wrap with herring
Nutrition
570Calories
Sodium23% DV560mg
Fat20% DV13g
Protein54% DV27g
Carbs27% DV80g
Fiber44% DV11g
Loved it