Orecchiette with Eggplant and Black Chickpeas
Pasta and Pizza • Italian
Description
Orecchiette with Eggplant and Black Chickpeas
Ingredients
- Conchiglie Pasta 10 oz
- Chickpea 5 oz
- Eggplants 1 piece
- Courgette 1 piece
- Onion 1 head
- Olive Oil 1 tablespoon
- Lemon ½ piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the chickpeas overnight, then drain the water and cook according to the package instructions until soft.
Step 2
Cut the eggplant and zucchini into 2 cm cubes, then peel and finely chop the onion.
Step 3
Sauté the vegetables in a large skillet over medium heat with oil for 15 minutes, or until soft, stirring occasionally.
Step 4
Drain the chickpeas, reserving the cooking liquid. Add the chickpeas to the skillet with the vegetables, drizzle with lemon juice and a small amount of the reserved cooking liquid.
Step 5
Cook on low heat for another 8 minutes, then taste and season with sea salt and black pepper to taste.
Step 6
Meanwhile, cook the orecchiette in boiling salted water according to the package instructions.
Step 7
Add the pasta to the sauce and mix, adding pasta cooking water as needed. Add more pepper if desired.
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