Aubergine & black chickpea orecchiette
Nutty chickpeas, butter-soft aubergines
Aubergine & black chickpea orecchiette
Nutty chickpeas, butter-soft aubergines
Serves 4
Cooks In30 minutes plus soaking
DifficultyNot too tricky
Nutrition per serving
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Calories 445 22%
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Fat 7.3g 10%
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Saturates 0.9g 5%
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Sugars 8.6g 10%
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Salt 0.1g 2%
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Protein 19.2g 38%
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Carbs 80.7g 31%
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Fibre 9g -
Of an adult's reference intake
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Ingredients
- 1 x Orecchiette , (or 300g dried orecchiette)
- 150 g dried black or regular chickpeas
- 1 aubergine
- 1 courgette
- 1 onion
- 1 tablespoon olive oil
- ½ a lemon
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Method
Soak the chickpeas overnight, then drain and cook according to the packet instructions, until soft. Make the Orecchiette. Trim the aubergine and courgette and chop into 2cm dice, then peel and finely slice the onion. Cook the veg in a large frying pan on a medium-high heat with the oil for 15 minutes, or until soft, stirring occasionally. Drain the chickpeas reserving the liquor. Stir the chickpeas into the veg pan with the lemon juice, loosening with a god splash of reserved liquor. Cook over a low heat for 8 more minutes, then taste and season to perfection with sea salt and black pepper. Meanwhile, cook your orecchiette in boiling salted water for 4 minutes (or cook dried orecchiette according to the packet instructions). Scoop the pasta into the sauce and toss together, loosening with pasta cooking water, if needed, then tuck in.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited