Tag Archives: #veganpasta

Eggplant Chickpea Pasta (Vegan & Gluten-free)

This video describes tips and tricks and the ingredients that I used. If you have any questions, ask away in the comments!

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Eggplant Chickpea Pasta (Vegan & Gluten-free)

  • Servings: ~12
  • Difficulty: easy
  • Print

This easy light eggplant chickpea pasta dish has an olive oil sauce with fresh basil, parsley, garlic and tamari to bring out the flavors of the fresh garden vegetables. It's perfect for a summer or fall bbq or picnic, and is a complete meal.

Tips: If you have time, marinate your eggplant overnight with the tamari, shallot, basil, parsley, garlic, salt, and pepper. See the video for this tip!
Credit: My Real Dish

Ingredients

  • 1 tablespoon tamari (gluten-free soy sauce)
  • 1 teaspoon real salt
  • 3 ½ tablespoon chopped fresh basil
  • ½ cup parsley
  • 1 large shallot
  • 3 large garlic cloves, minced
  • ½ cup olive oil (+ 3 tablespoons for sautéeing in the pan )
  • 12 grinds of the pepper grinder
  • 1 bell pepper
  • 3 small eggplants 
  • 2 heirloom tomatoes
  • ½ bag of gluten-free pasta (I used Trader Joe’s quinoa & rice spirals)
  • 1 – 15.5 oz can of chickpeas (garbanzos), rinsed and drained


Directions

  1. Prepare water to boil on the stove for the pasta with a little salt and olive oil. DO NOT overcook the pasta, it will make it mushy.
  2. Drain and rinse the chickpeas (I open the can almost all the way and leave a small portion attached, making it easy to rise and drain until the water runs clear or save the brine to make a vegan lemon meringue or key lime pie)
  3. Finely chop the eggplant, shallot, parsley, and basil, dice the bell pepper, mince the garlic, and chop the tomatoes in big chunks.
  4. Heat 3 tablespoons of oil on medium-high heat on the stove in a large sauté pan.
  5. Add eggplant, shallots, garlic, and bell pepper to the pan and sauté for 3 minutes.
  6. Add basil, parsley, black pepper, real salt, tomatoes and continue to sauté until the eggplant and onions are translucent and the peppers are slightly tender (if you haven’t marinated overnight).
  7. Combine with the cooked pasta and the 1/2 cup of olive oil, and serve!

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