Looking for a quick, healthy, and family-friendly pasta recipe? This creamy eggplant & chickpea pasta is the perfect answer! Packed with roasted eggplant, protein-rich chickpeas, and a silky tahini-garlic sauce, it’s a vegan pasta dish that’s both nourishing and comforting.
Whether you enjoy it warm for dinner or cold the next day, this dish is incredibly versatile. It makes a refreshing lunchbox meal for kids, a nutritious work lunch idea, or a wholesome weeknight dinner the whole family will love.
Ingredients
or400 grams of pasta, white, dried, raw
or1 liter of beverages, water, tap, drinking (1000 g)
or600 grams of eggplant, raw
or200 grams of chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
or1 tablespoon of oil, olive (11 g)
or1 teaspoon of paprika (3 g)
or100 grams of garlic, fresh
or50 grams of garlic, fresh
or1 level teaspoon of salt (5 g)
or2 heaped teaspoons of tahini paste (38 g)
or1 measure of lemon juice, fresh (10 g)
or100 grams of cumin seeds
or1 level teaspoon of pepper, black (2 g)
Preparation
1.
Step 1 – Cook the pasta
Bring water to a boil, season with salt, and cook the pasta until al dente. Drain and set aside.2.
Step 2 – Prepare the eggplant
Soak the diced eggplant in salted water for 20 minutes. Drain well.
3.
Step 3 – Roast the eggplant
Spread the eggplant on a tray, drizzle with olive oil, sprinkle with paprika, and roast at 160°C for 40 minutes until tender and golden.
4.
Step 4 – Roast the garlic
Cut the tip off the garlic head, drizzle with olive oil, season with salt, wrap in foil, and roast alongside the eggplant for 40 minutes.
5.
Step 5 – Make the creamy sauce
Blend most of the roasted eggplant with the roasted garlic, lemon juice, tahini, cumin, black pepper, and salt until smooth and creamy.
6.
Step 6 – Mix everything together
Toss the pasta with the creamy sauce, add the remaining roasted eggplant pieces, and fold in the chickpeas.
