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We hope you got insight from reading it, now let’s go back to baked chickpeas-eggplant pasta salad recipe. To cook baked chickpeas-eggplant pasta salad you only need 10 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Baked Chickpeas-Eggplant Pasta Salad:
- You need 1 Medium Size Eggplant
- Use 1 Cup Cooked Chickpeas
- Prepare 2 Cup Pasta (I used my all-time favorite Trader Joe’s Gladiator :-o)
- Get 2 Tbs Olive Oil
- Get to taste Salt
- Prepare 1 Tsp Chili Powder
- You need 3/4 Cup Pasta/Marinara Sauce
- You need Bunch Cherry Tomatoes / 1 Small Tomato/ 1/2 Cup Canned Tomatoes
- You need Pinch Italian Herbs
- You need 2 Garlic cloves
Instructions to make Baked Chickpeas-Eggplant Pasta Salad:
- Preheat oven to 400 F. Take a baking sheet and line it with parchment Paper.
- Take a medium size eggplant. Equally cut them into cube size. Wash them with water. Dry them well with a kitchen towel.
- In a medium bowl add cooked chickpeas, cubed eggplant, 1 tbs oil, 1 tsp salt and 1 Tsp chili powder. Mix everything well. Transfer everything to a pan. Bake them in an oven for at least 30 min.
- Meanwhile cook pasta as per the direction written on the package.
- Once everything prepared, take a pan and 2 tbs of olive oil. Heat it up on medium flame. Once oil is hot enough add finely chopped garlic, sauté them for a minute.
- Add your favorite pasta sauce heat it up for 10 min on lower medium flame.
- Now, it’s time to add roasted chickpeas- eggplants, cooked pasta, salt to taste and Italian herbs. Mix everything well and cook them for 1-2 min.
- Add chopped tomatoes, cover the lid and cook for 2-3 minutes on medium flame.
- Serve hot. It can also be prepared in advance and can be served cold.
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