Chickpea and Aubergine Tagliatelle

Chickpea and Aubergine Tagliatelle

I love pasta.

Always have.

So you can imagine my delight that my children love pasta and are starting to develop their favourite shapes and toppings.

This was the first time they tried tagliatelle and they mastered the art of slurping it with no trouble and we were serenaded with ‘nom-nom’ sounds while they ate the chickpeas!

Oh and by the way, it’s delicious!


his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 4 servings

300 g aubergine, cut into chunks, no need to peel either
240 g chickpeas, drained
800 g chopped tomatoes, blended until smooth
1 garlic clove, crushed
15 g fresh basil
15 g olive oil
300 g dried tagliatelle
100 ml water
1 pinch sugar
salt and pepper

Method

  • Put a large sauce pan onto the heat and add the oil.
  • When the oil has warmed add the garlic along with the drained chickpeas.
  • After a minute or so add the aubergine cubes and give everything a good stir.
  • Add the blended tomatoes to the pot along with the water and the pinch of sugar.
  • Give the sauce a good stir and cover to bring to the boil.
  • Once the sauce is boiling, reduce the heat to a simmer and leave it for approximately 30 minutes.
  • After 30 minutes stir the sauce and check the aubergine to see if it’s tender.
  • Cook the sauce until the aubergines are melt in the mouth tender and season the sauce to your liking.
  • Cook the tagliatelle according to the manufacturers instruction and drain.
  • Mix 3/4 of the sauce with the tagliatelle along with the fresh basil.
  • Serve the tagliatelle and top with extra sauce.
  • Use a tea towel as a bib as this could get messy!

Recipe Notes

  • The sugar will take the acidity out of the tomatoes resulting in a lovely velvety tomato sauce.
  • If you don’t like chickpeas, this recipe works just as well with butterbeans or barlotti beans.

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