Orecchiette with Eggplant and Black Chickpeas
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes + 8 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
Orecchiette with Eggplant and Black Chickpeas
Ingredients
- Conchiglie Pasta - 10.6 oz
- Chickpea - 5.3 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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