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Aubergine & black chickpea orecchiette
Aubergine & black chickpea orecchiette
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Total Time:
30 minutes
Ingredients:
  • 1 x Orecchiette (or 300g dried orecchiette)
  • 150 g dried black or regular chickpeas
  • 1 aubergine
  • 1 courgette
  • 1 onion
  • 1 tablespoon olive oil
  • ½ a lemon
Instructions:
  • 1. Start by soaking the chickpeas overnight, then drain and cook them until soft following the packet instructions. 2. Prepare the Orecchiette. 3. Dice the aubergine and courgette into 2cm pieces, and thinly slice the onion after peeling it. 4. Sauté the vegetables in a large frying pan with oil over medium-high heat for 15 minutes or until soft, stirring occasionally. 5. Drain the chickpeas, saving the cooking liquid. 6. Add the chickpeas to the pan with the cooked vegetables along with lemon juice and a splash of reserved cooking liquid. Cook on low heat for an additional 8 minutes, season to taste with salt and pepper. 7. Simultaneously, cook the orecchiette in boiling salted water for 4 minutes (or follow packet instructions for dried orecchiette). 8. Combine the cooked pasta with the vegetable-chickpea mixture, adding pasta cooking water as needed to loosen the sauce, then serve and enjoy.

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