Quick One-Pot Chickpea and Vegetable Pasta
Ingredients
- 1 red onion, diced
- 3 garlic cloves, minced
- 1 eggplant, diced
- 3 tsp thyme
- 2 tsp oregano
- Sea salt
- Black pepper
- 3 tbsp oil
- 240g pasta
- 400ml crushed tomatoes
- 1 tbsp dark soy sauce
- 1 tbsp red wine (cooking) (optional)
- 500-600ml water
- 1 can chickpeas (approx. 220g)
- Handful of spinach
- 2 tomatoes
- Sundried tomatoes
- Vegan parmesan
Preparation
Heat oil in a large pot. Sauté the diced onion and minced garlic until browned.
Add chickpeas and diced eggplant to the pot, along with thyme, oregano, sea salt, black pepper, and optional additional oil. Let it simmer for a few minutes.
Season generously with salt and pepper.
Mix in crushed tomatoes, water, dark soy sauce, red wine (if using), and pasta. Stir well and let it simmer for about 15 minutes, stirring occasionally and adding water as needed.
Add chopped tomatoes, spinach, sundried tomatoes, and vegan parmesan. Mix thoroughly.
Serve and enjoy!
