Pasta With Eggplant and Chickpeas | Experience Life
This plant-based, vegetable-heavy meal from Chef José Andrés can be modified with a variety of spices depending on what you have in your pantry.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Saucepan
- Skillet
- Colander
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- 2 15-oz. cans chickpeas
- 1 15-oz. can tomato sauce
- 1 eggplant, peeled and chopped
- 1 medium onion, chopped
- 1 garlic clove, peeled and chopped
- Spices (recommended: cumin, pimentón, or sumac)
- 12 oz. pasta, fine egg noodles or pasta of choice
- Olive oil
- Salt
- Pepper
- Sour cream (optional)
- Mozzarella (optional)
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