Day 17: Eggplant & Chickpea Penne (30 Days of Vegan Recipes)

Thursday, September 18, 2014

This rich pasta dish will have you going for a second round without any shame at all, that's how yummy and delicious it is! But don't take my word for it, make it! Take a look:

Recipe adapted from Vegan…Made Simple cookbook

2 tablespoons olive oil
1 yellow onion, diced
1/2 teaspoon ground cumin
1 red bell pepper, diced
1 large tomato, diced
3/4 eggplant, chopped
1 1/2 cups tomato puree
1/2 cup water
1 (15 oz.) can chickpeas, drained and rinsed
Handful of chopped cilantro
1 lb. penne pasta
Salt and black pepper

In a large sauce pan, heat olive oil over high heat. Add onion and sauté until translucent. Add ground cumin and sauté again for a few seconds. Add bell pepper, tomato, eggplant, cilantro, tomato puree and water. Bring to a quick boil, reduce heat, cover and let it simmer for 20 minutes. Add chickpeas, season with salt and black pepper. Simmer for an additional 5 minutes without lid to reduce and thicken the sauce, if necessary. Meanwhile, cook penne pasta until al dente according to the package directions, drain and transfer to a serving bowl. Add sauce over pasta and sprinkle chopped cilantro. Serve and enjoy!

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