Photo by Monish Badda on Unsplash
Roasted Aubergine & Chickpea Pasta with Tomato Confit
Oven-roasted aubergine, cherry tomatoes and chickpeas with garlic, oregano and chilli, tossed into cooked pasta.
- 1 medium aubergine
- 250 g cherry tomatoes
- 400 g can chickpeas
- 3 cloves garlic cloves
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 200 g pasta
- 3 tbsp olive oil
- 1 small bunch fresh basil
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the aubergine into 2cm cubes. Halve the cherry tomatoes.
- Step 3
Drain and rinse the chickpeas.
- Step 4
Mince 2 of the garlic cloves and finely chop the remaining clove.
- Step 5
On a large baking tray, toss the aubergine, cherry tomatoes, and chickpeas with 2 tbsp of olive oil, the minced garlic, oregano, red pepper flakes, salt, and pepper. Spread into an even layer.
- Step 6
Roast for 25-30 minutes, or until the aubergine is tender and slightly charred, and the tomatoes have softened and burst.
- Step 7
While the vegetables roast, cook the pasta according to packet instructions. Drain, reserving about 100ml of the cooking water.
- Step 8
Add the chopped garlic to the roasted vegetables on the tray for the last 5 minutes of cooking.
- Step 9
In a large bowl, combine the cooked pasta with the roasted aubergine, tomato, and chickpea mixture. Add the remaining 1 tbsp olive oil and torn fresh basil leaves. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.
- Step 10
Season with salt and pepper to taste. Serve immediately.
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