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Pasta with brinjal, chickpeas and rocket

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

350 g brinjal, cubed
1 onion, finely chopped
4 T olive oil, plus extra for drizzling
2 garlic cloves, crushed
½ t dried oregano
Sea salt and freshly ground black pepper, to taste
250 ml good-quality vegetable stock
1 x 400 g chickpeas can, drained and rinsed
250 g macaroni, cooked al dente
40 g rocket
40 g Parmesan, grated

Method

1. Gently cook the brinjal and onion in the olive oil for 15 to 20 minutes, or until very soft.

2. Stir in the garlic, oregano and seasoning. Add the stock, stirring to loosen. Add the chickpeas and simmer for 5 minutes.

3. Roughly mash half the chickpeas. Add the drained pasta (reserve the pasta water) and mix well. If necessary, loosen with a little pasta water. Add the rocket and check the seasoning.

4. Garnish with the remaining rocket. Sprinkle with Parmesan.

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