Orecchiette with Chickpeas and Eggplant

Pasta con Ceci e Melanzane

Pasta with Chickpeas and Eggplant

Pasta con Ceci e Melanzane

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

2          Cups    Orecchiette

2          Cups    Kale     Chopped

3          Cloves Garlic  Chopped

3-4       Tbsp    Olive Oil

½         Onion  Chopped

2-3       Small Japanese eggplant         cut in ½” pieces  (1-2 Cups) Any eggplant will work

½-1      Cup Carmen or Jimmy Nardello Sweet Italian peppers         Chopped

1          Tsp      Oregano

1-2       Green Onion

1          Can      Chickpeas beans with liquid (Garbanzo)

Instructions

We had orecchiette, a chunk of grana padano cheese and some parmigiana. A can of chickpeas and little Japanese eggplants, carmen sweet peppers and kale from the garden We always have olive oil, onions and garlic. 

Why not add them together for a quick pasta meal.

The recipe is simple. Cut the kale into small pieces and add them to the boiling water with the pasta. Cook the pasta for 5 minutes less than the package directions. Meanwhile, sauté the garlic and onions in olive oil for 5 minutes, then add the eggplant and sweet peppers and sauté another 5 minutes. Add the chickpeas with the can liquid. When the pasta is done firm, retain a cup of pasta water and add about a 1/2 cup of cooking water. Add cheese, in small pieces or grated. Over medium heat stir until the liquid is reduced to a sauce. Add salt and pepper to taste. Finish with grated Parmigiano.