Babganoush-Hummus Pasta

Name: Babganoush-Hummus Pasta
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 425 grams chickpeas, drained; 1 medium eggplant, peeled and chopped; 59 milliliters EVOO - Extra Virgin Olive Oil; 118 milliliters coarsely chopped flat-leaf parsley; 4 cloves finely chopped or grated garlic; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 lemon, zested; 59 milliliters toasted pine nuts; 1 teaspoon crushed red pepper flakes; 4 servings Salt; 2 Tbsps tahini paste; 237 milliliters vegetable stock; 454 grams whole wheat penne

You can never have too many main course recipes, so give Babganoush-Hummus Pastan a try. This vegan recipe serves 4. One portion of this dish contains around 23g of protein, 29g of fat, and a total of 736 calories. Head to the store and pick up garlic, pine nuts, eggplant, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Heat a large pot of water to a boil, salt water and cook pasta to al dente.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

While water boils heat extra-virgin olive oil in a deep skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Water

Equipment you will use

Frying Pan

Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Chickpeas

Lemon Zest

Coriander

Eggplant

Garlic

Cumin

Remove the vegetables from the pan and place into a food processor fitted with blade attachment.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor

Frying Pan

Add the vegetable stock and tahini paste and process until a sauce consistency.

Ingredients you will need

Vegetable Stock

Tahini

Sauce

Add the sauce back to the saucepan and heat over low heat until ready to serve.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts.

Ingredients you will need

Pine Nuts