Spaghetti alla Melanzane 
with Tomatoes & Chickpeas

This veggie pasta dish takes only 25 minutes of prep.
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Spaghetti alla Melanzane with Tomatoes & Chickpeas image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 1/2 cups cooked chickpeas
  • 1 lb eggplant, diced (5 cups)
  • 1 lb vine tomatoes, seeded and chopped (2 cups)
  • 1/2 cup plus 1/3 cup chopped fresh basil, divided
  • 6 tbsp balsamic vinegar
  • 2 tbsp plus 2 tsp extra-virgin olive oil, divided
  • 1 tsp raw honey
  • 1 1/2 tsp red pepper flakes
  • 1/2 tsp ground black pepper
  • 6 oz whole-wheat spaghetti
  • 3 cloves garlic, minced
  • 6 oz baby spinach, 
chopped (6 cups)
  • 3/4 cup crumbled feta cheese

Preparation

  1. In a large bowl, combine chickpeas, eggplant, tomatoes and 1/2 cup basil. In a small bowl, whisk together vinegar, 2 tbsp oil, honey, pepper flakes and black pepper. Pour over chickpea mixture and set aside to marinate for 30 minutes.
  2. Cook spaghetti according to package directions. Drain, reserving 1/2 cup cooking water.
  3. Meanwhile, in a large skillet, heat remaining 2 tsp oil on medium-high. Sauté garlic for 1 to 2 minutes. Add spinach and sauté for 2 minutes. Reduce heat to medium and add chickpea mixture; cook for 10 minutes or until eggplant is softened. Slowly stir in reserved cooking water.
  4. Return chickpea mixture to large bowl along with spaghetti. Stir in feta cheese. Top with remaining 1/3 cup basil.

Nutrition Information

  • Serving Size: 2 cups
  • Calories: 492
  • Carbohydrate Content: 68 g
  • Cholesterol Content: 25 mg
  • Fat Content: 18 g
  • Fiber Content: 155 g
  • Protein Content: 19 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 312 mg
  • Sugar Content: 16 g
  • Trans Fat Content: 2 g