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
-
25 minMain dishRed onion, Tasty vine tomato, traditional olive oil, White wine vinegar, baking flour, traditional olive oil, potato slices, frozen vegetables, lamb's lettuce melange,salad with crispy vegetables and grilled vegetables -
20 minMain dishtagliatelle, traditional olive oil, fresh leaf spinach, lemon, soft goat cheese, chicken breast,chicken fillet with spinach -
20 minMain dishegg noodles, sunflower oil, Eggs, Sesame seed, oriental wok vegetable, Red pepper, wok sauce sweet and sour, bunch onion,wokmie with sweet-sour omelette -
45 minMain dishgiant shrimp, sunflower oil, Red onions, cumin, Red pepper, yellow bell pepper, garlic, fresh ginger, cayenne pepper, tomatoes, garam massala, fresh coriander,shrimp curry
Nutrition
570Calories
Sodium23% DV560mg
Fat20% DV13g
Protein54% DV27g
Carbs27% DV80g
Fiber44% DV11g
Loved it