Spicy Eggplant and Chickpea Pasta
Spicy Eggplant and Chickpea Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 eggplant, medium, cut into 3/4-inch cubes
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 red bell pepper, medium, cored, seeded, and diced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth, optional, for consistency
- 15 ounces canned chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned. Remove the eggplant from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the diced yellow onion and red bell pepper to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
⏱️ 7 min
- 4
Add the minced garlic, red pepper flakes, dried oregano, and dried basil to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Stir in the tomato paste and cook for another 1 minute, allowing it to slightly caramelize.
⏱️ 1 min
- 6
Pour in the crushed tomatoes and vegetable broth (if using). Add the drained and rinsed chickpeas. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 7
Return the cooked eggplant to the skillet with the sauce. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Let the sauce simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 8
Add the cooked and drained pasta directly to the sauce in the skillet. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 9
Serve the spicy eggplant and chickpea pasta hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Eggplant and Chickpea Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 eggplant, medium, cut into 3/4-inch cubes
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 red bell pepper, medium, cored, seeded, and diced
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth, optional, for consistency
- 15 ounces canned chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned. Remove the eggplant from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the diced yellow onion and red bell pepper to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
⏱️ 7 min - 4
Add the minced garlic, red pepper flakes, dried oregano, and dried basil to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Stir in the tomato paste and cook for another 1 minute, allowing it to slightly caramelize.
⏱️ 1 min - 6
Pour in the crushed tomatoes and vegetable broth (if using). Add the drained and rinsed chickpeas. Bring the sauce to a gentle simmer.
⏱️ 3 min - 7
Return the cooked eggplant to the skillet with the sauce. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Let the sauce simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 8
Add the cooked and drained pasta directly to the sauce in the skillet. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 9
Serve the spicy eggplant and chickpea pasta hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired.
⏱️ 2 min