Jamie Cooks Italy
By Jamie Oliver
Aubergine & black chickpea orecchiette
Nutty chickpeas, butter-soft aubergines
30 mins plus soaking
Not Too Tricky
serves 4
Recipe From
Ingredients
1 x Orecchiette (or 300g dried orecchiette)
150g dried black or regular chickpeas
1 aubergine
1 courgette
1 onion
1 tablespoon olive oil
½ a lemon
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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