Chef Ray: 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.

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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.

Keyword: Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Pasta with Eggplant, Tomato, Chickpeas and Feta

Servings: 4

Calories: 455kcal

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. Return eggplant to the pan and simmer for a further 5 minutes until the 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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