Pasta with eggplant, tomato, chickpeas and feta

Delve into the delightful world of Pasta with eggplant, tomato, chickpeas, and feta. A heartwarming dish that combines the savory flavors of the Mediterranean in a bowl of comfort. It’s not just about taste; it’s a nutritious plate waiting to energize your day.

Ingredients for Pasta with eggplant, tomato, chickpeas and feta

• 8 oz pasta (227 grams)
• 1 medium-sized eggplant, diced (about 1-1.5 cups)
• 2 tomatoes, chopped (approx. 1 cup)
• 1 can chickpeas, drained and rinsed (400 grams)
• 4 oz crumbled feta cheese (113 grams)
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Preparation and Cooking Time: 25 minutes

Serves 2

Nutritional Facts (per serving)

(Please note that these are approximate values. The actual might vary slightly based on the specific ingredients used.)

• Calories: 600 kcal
• Carbohydrates: 80g
• Protein: 20g
• Fat: 25g
• Saturated Fat: 8g
• Fiber: 10g
• Sugar: 8g
• Sodium: 500mg

Cooking Instructions

1. Start by boiling a large pot of salted water.
2. Add the pasta to the boiling water and cook according to the package instructions until al dente.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the diced eggplant and cook until they begin to soften, around 5 minutes.
5. Stir in the minced garlic and cook for another minute.
6. Mix in the chopped tomatoes, let it simmer for about 3 minutes.
7. Pour in the chickpeas, season with salt and pepper, and continue to simmer for 5 minutes.
8. Drain the cooked pasta and add it to the skillet, combining well.
9. Before serving, sprinkle the crumbled feta on top and garnish with fresh basil leaves.

Tips for Perfection

1. Use whole wheat pasta for an added fiber boost.
2. For a spicier kick, consider adding a pinch of red pepper flakes.
3. Eggplants soak up oil; be cautious while adding to avoid an overly greasy dish.
4. Opt for a block of feta and crumble it yourself for fresher flavor.

Serving Suggestions

• This pasta pairs wonderfully with a crisp, green salad on the side.
• Consider drizzling with a bit of balsamic reduction for an added depth of flavor.
• Serve with warm, crusty bread to soak up any remaining juices in the plate.
• A cool glass of lemonade complements the dish perfectly, balancing its warm flavors.

Why Pasta with Eggplant, Tomato, Chickpeas, and Feta?

Pasta with eggplant, tomato, chickpeas, and feta isn’t just a meal; it’s an experience. It combines the hearty textures of chickpeas and pasta with the delicate flavors of eggplant and tomatoes. The tangy punch from the feta elevates the dish to new heights. It’s the kind of meal you turn to when you need comfort, nutrition, and a touch of gourmet in your kitchen. It’s quick, easy, and packed full of flavors that’ll whisk you away to the Mediterranean coasts with every bite. So the next time you’re pondering what to whip up for dinner, let this dish be your delicious answer.

For AH7 readers, it’s essential to prioritize health without compromising on flavor. And this recipe perfectly embodies that spirit. Dive in, enjoy, and let every forkful remind you of the joys of wholesome eating.

PASTA WITH EGGPLANT, TOMATO, CHICKPEAS AND FETA

Delve into the delightful world of Pasta with eggplant, tomato, chickpeas, and feta. A heartwarming dish that combines the savory flavors of the Mediterranean in a bowl of comfort. It’s not just about taste; it’s a nutritious plate waiting to energize your day.

5 from 2 votes

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Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

PASTA WITH EGGPLANT, TOMATO, CHICKPEAS AND FETA

Amount per Serving

Calories

600

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

8

g

50

%

Sodium

 

500

mg

22

%

Carbohydrates

 

80

g

27

%

Fiber

 

10

g

42

%

Sugar

 

8

g

9

%

Protein

 

20

g

40

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 8 oz pasta 227 grams
• 1 medium-sized eggplant diced (about 1-1.5 cups)
• 2 tomatoes chopped (approx. 1 cup)
• 1 can chickpeas drained and rinsed (400 grams)
• 4 oz crumbled feta cheese 113 grams
• 3 tbsp olive oil
• 2 cloves garlic minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

• Start by boiling a large pot of salted water.
• Add the pasta to the boiling water and cook according to the package instructions until al dente.
• While the pasta cooks, heat olive oil in a large skillet over medium heat.
• Add the diced eggplant and cook until they begin to soften, around 5 minutes.
• Stir in the minced garlic and cook for another minute.
• Mix in the chopped tomatoes, let it simmer for about 3 minutes.
• Pour in the chickpeas, season with salt and pepper, and continue to simmer for 5 minutes.
• Drain the cooked pasta and add it to the skillet, combining well.
• Before serving, sprinkle the crumbled feta on top and garnish with fresh basil leaves.

Notes

TIPS FOR PERFECTION

1. Use whole wheat pasta for an added fiber boost.
2. For a spicier kick, consider adding a pinch of red pepper flakes.
3. Eggplants soak up oil; be cautious while adding to avoid an overly greasy dish.
4. Opt for a block of feta and crumble it yourself for fresher flavor.

SERVING SUGGESTIONS

• This pasta pairs wonderfully with a crisp, green salad on the side.
• Consider drizzling with a bit of balsamic reduction for an added depth of flavor.
• Serve with warm, crusty bread to soak up any remaining juices in the plate.
• A cool glass of lemonade complements the dish perfectly, balancing its warm flavors.