Serves 4
Might seem like an unlikely combination for a pasta sauce, but it turned out tasty.
1 lb. (450 g) whole wheat paste (of choice)
1/4 cup (60 ml) olive oil
4 chopped medium garlic
1 medium eggplant, peeled and chopped into cubes
1 15-oz. (420 g) can of organic chickpeas, drained
1 tsp./5 ml each: ground cumin, coriander, and crushed red pepper flakes (option)
salt & ground black pepper (option)
1 zested organic lemon
1 cup (240 ml) vegetable stock
2-3 Tbs. (30-45 ml) tahini paste (is gluten free)
1/2 cup (120 ml) chopped parsley
1/4 cup (60 ml) toasted pine nuts
optional: Pecorino Romano, Parmingiano-Regginao, or dairy free cheese
1. Cook pasta to al dente.
2. Add olive oil in a deep skillet, medium heat.
3. Add garlic, cook 1-2 minutes.
4. Add the eggplant and chickpeas, stir to coat.
5. Season the eggplant & chickpeas with cumin, coriander, red pepper flakes (option), salt and pepper (option), cover with a lid, cook about 10 minutes.
6. Stir in lemon zest, cook about 5-10 minutes.
7. Remove the vegetables, place in a food processor. Add the vegetables stock and tahini paste, process until thicken.
8. Add the sauce to a saucepan, heat over low heat until ready to serve.
9. Add a ladle of starchy liquid from the cooking pasta to the sauce, drain pasta, toss with eggplant/chickpea sauce about a 1 minute.
10. Place on a plate or in a bowl, top with cheese (option), chopped parsley and pine nuts.
Substitute chickpeas with other types of organic beans.
-modified from Rachel Ray "30-Minute Meals"
