Baked Chickpeas-Eggplant Pasta Salad

Name: Baked Chickpeas-Eggplant Pasta Salad
Cuisine: American
Ingredients: 1 Medium Size Eggplant; 1 Cup Cooked Chickpeas; 2 Cup Pasta (I used my all-time favorite Trader Joe’s Gladiator :-o); 2 Tbs Olive Oil; to taste Salt; 1 Tsp Chili Powder; 3/4 Cup Pasta/Marinara Sauce; Bunch Cherry Tomatoes / 1 Small Tomato/ 1/2 Cup Canned Tomatoes; Pinch Italian Herbs; 2 Garlic cloves

spiceinthebox @cook_12243520

Baked Chickpeas-Eggplant Pasta Salad

spiceinthebox @cook_12243520

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Ingredients

1Medium Size Eggplant
1 CupCooked Chickpeas
2 CupPasta (I used my all-time favorite Trader Joe’s Gladiator :-o)
2 TbsOlive Oil
to tasteSalt
1 TspChili Powder
3/4 CupPasta/Marinara Sauce
BunchCherry Tomatoes / 1 Small Tomato/ 1/2 Cup Canned Tomatoes
PinchItalian Herbs
2Garlic cloves

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Steps

1

Preheat oven to 400 F. Take a baking sheet and line it with parchment Paper.
2

Take a medium size eggplant. Equally cut them into cube size. Wash them with water. Dry them well with a kitchen towel.
3

In a medium bowl add cooked chickpeas, cubed eggplant, 1 tbs oil, 1 tsp salt and 1 Tsp chili powder. Mix everything well. Transfer everything to a pan. Bake them in an oven for at least 30 min.
4

Meanwhile cook pasta as per the direction written on the package.
5

Once everything prepared, take a pan and 2 tbs of olive oil. Heat it up on medium flame. Once oil is hot enough add finely chopped garlic, sauté them for a minute.
6

Add your favorite pasta sauce heat it up for 10 min on lower medium flame.
7

Now, it’s time to add roasted chickpeas- eggplants, cooked pasta, salt to taste and Italian herbs. Mix everything well and cook them for 1-2 min.
8

Add chopped tomatoes, cover the lid and cook for 2-3 minutes on medium flame.
9

Serve hot. It can also be prepared in advance and can be served cold.