This dish is packed full nutrients from the veggies, protein from the chickpea pasta and warmth from the harissa (a Tunisian chilli and red pepper paste).
Perfect for a quick and easy lunch, dinner or you could even make a batch of it and store it in the fridge for the next couple of days.
YOU WILL NEED:
- Approximately 100-150g chickpea or lentil pasta per person (can get either in Sainsburys, Waitrose and most other supermarkets).
- 1 Tbsp rapeseed oil (or cooking oil of choice)
- 2-3 clove of garlic, crushed
- 1 large onion, diced
- 1 large aubergine
- 1-2 courgettes
- 2-3 handfuls of spinach
- 1/2 a tin of chopped tomatoes OR tomato pasta sauce (I always like Jamie Oliver’s ones!)
- 1-2 Tbsp harissa pesto (I was kindly sent some by a company called Belazu. If you can’t find it in supermarkets) OR 1-2 Tsp harissa paste (depending on how spicy you want it!)
- Fresh parsley
- Pine nuts to top
- Optional: Add grated goat’s cheese
- Heat the oil in a large frying pan and fry the garlic and onion for about 5 minutes until translucent.
- Add in the aubergine and courgettes and continue to cook until they start to soften.
- Pour in the chopped tomatoes/ tomato sauce and the harissa pesto or paste. Cook through until piping hot; if the sauce starts to dry out you can always add in a cube of vegetable stock in boiling water. Season with salt and pepper.
- While the vegetables are cooking, boil the pasta in a pan of lightly salted water for 3 minutes, then drain.
- Combine the two and finish with fresh parsley and pine nuts.