This healthy and flavoursome meal leapt out of the latest Healthy Food Guide and I just had to make it for dinner recently.
Pasta with Eggplant, Tomato, Chickpeas and Feta
This healthy and flavoursome meal leapt out of the latest Healthy Food Guide and I just had to make it for dinner recently.
Servings: 4
Ingredients
- olive oil spray
- 1 large eggplant cut into 1cm cubes
- 1 Tbsp olive oil
- 1 medium red onion finely chopped
- 2 stalks celery diced
- 1 medium courgette diced
- 2 cloves garlic crushed
- ½ tsp dried oregano
- 400 g can cherry tomatoes
- 1½ cups cooked chickpeas (or 400g can, rinsed and drained)
- 1 tsp balsamic vinegar
- ⅓ cup water
- 2 Tbsp flat-leaf parsley chopped
- cracked black pepper
- 240 g wholemeal pasta
- 40 g feta crumbed, to serve
Instructions
- Spray a large non-stick frying pan with oil and set over high heat. Add eggplant and cook, stirring, for 3-4 minutes, or until golden. Remove and set aside.
- Return pan to a medium heat. Add oil, onion and celery and cook, stirring, for 5 minutes, or until softened. Add courgette, garlic and oregano, and cook, stirring, for about 2 minutes, or until just softened.
- Add tomatoes, chickpeas, balsamic vinegar and water; bring to the boil. Reduce heat to low and simmer for 5 minutes until sauce thickens. Stir through parsley and season with pepper.
- Meanwhile cook the pasta in a saucepan of boiling water according to packet instructions, or until al dente. Drain well and return to the pan. Add the chickpea mixture to the pasta; toss to combine. Divide the pasta among four serving bowls and serve topped with crumbed feta.
Notes
From: Freer, Chrissy (Sep 2016) Pluses of Pulses in Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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