Eggplant lover? TICK! Chickpeas lover? TICK! Spaghetti lover??? Well you simply cannot go wrong with this fabulous dish which is personally one of my all time favourties and comfort meals! After a busy day at work or a cold winters day out...coming home to whip up this quick and easy meal is not only delicious but a joy to cook :)
Well, here it is..my protein loaded yet carb-loading treat.
Eggplant and Chickpeas Spaghetti (which can also be made with any type of pasta).
Ingredients (for two): 1 large eggplant/aubergine/brinjal, 2 tomatoes, 1 cup of boiled chickpeas (can use canned chickpeas), handful of spring onions or spinach, 1 onion, 1 tablespoon crushed garlic, chilli flakes, salt, pepper, 1 tablespoon olive oil, spaghetti or any type of pasta.
Make: In a large dish, bring water to boil and cook your pasta/spaghetti for about 10 to 14 minutes until cooked. While this is happening, make the vegetable mixture in a non stick pan. Add olive oil, garlic, chilli flakes and onions and saute until onions are golden. Add the chopped eggplant and roast for 5 to 8 minutes until it looks golden brown and roasted. Add the chickpeas and chopped tomato, mixing well until the tomato has formed sauce. Now add in the cooked pasta/spaghetti, add salt and pepper. Mix well, add more olive oil if needed. Sprinkle with chopped spring onion and serve hot. Enjoy!!
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