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Pasta with caponata and chickpeas

Pasta with caponata and chickpeas

8
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Too tired to cook? This easy dish only takes 30 mins from preparation to plate and makes a perfect last minute dish.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, coarsely chopped

Celery

2 stick(s), thinly sliced

Tomato(es)

4 medium, chopped

Eggplant

1 medium, cut into 1cm pieces

Capers, rinsed, drained

1 tbs, chopped

Red wine vinegar

2 tbs

Caster sugar

2 tsp

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Dry pasta

240 g, spiral or penne pasta

Fresh flat-leaf parsley

2 tbs

Instructions

  1. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the tomato and eggplant, and cook, stirring, for 4-5 minutes or until softened.
  2. Stir in the capers, vinegar and sugar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Add the chickpeas and simmer for 4-5 minutes or until the vegetables are tender. Season with salt and pepper.
  3. Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Divide the pasta among serving bowls. Top with the caponata and parsley.

Notes

This recipe is Lactose Free and Vegetarian

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