Vegan Aubergine and Chickpea Penne Recipe

I made something healthy, hurrah! Okay, so I served it with a most definitely unhealthy homemade vegan garlic bread but the thought was there. This vegan aubergine and chickpea penne is a dish I’ve made before but I’m going to post it again because it’s Veganuary and, as you might have noticed, I’m posting each – or at least almost each – day to show you what I’ve eaten and if I don’t post what I ate last night, all you’ll have to look at is this photo of the kiwi, frozen summer fruit, cashews and dates Nutriblast I had at lunchtime.

Kiwi, frozen summer fruits, cashews and dates nutriblast
Kiwi, frozen summer fruits, cashews and dates

Vegan Aubergine and Chickpea Penne 

Vegan aubergine and chickpea penne

This aubergine and chickpea penne recipe was another from the Vegan – 100 Everyday Recipes cookbook that I’ve been getting a bit of use out of so far during Veganuary. This is the third dish I’ve made from it – the others being Vegan Smoky Mushroom Burgers and Vegan Thai Red Curry (as I’m typing this, I’m flicking through the book and have seen a recipe for a sparkling wine sorbet. Oh my).

The original aubergine and chickpea penne recipe calls for cinnamon and coriander, both of which I left out of my version.

Vegan Aubergine and Chickpea Penne Recipe
Recipe Type: Pasta
Cuisine: Vegan
Author: Cathy @ Planet Veggie
Prep time:
Cook time:
Total time:
Serves: 4
Adapted from [url href=”http://amzn.to/1PSetHr” target=”_blank”]Vegan – 100 Everyday Recipes[/url]
Ingredients
  • large pinch of saffron threads
  • 450ml vegan stock
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 tsp cumin seeds
  • 350g aubergine, diced
  • 1 red or yellow pepper, deseeded and chopped
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 300g dried penne
  • salt and pepper
Instructions
  1. Toast the saffron threads in a dry frying pan over a medium heat for 20-30 seconds. Place in a small bowl/ramekin and crumble with your fingers. Add 2 tbsp of the stock and set aside.
  2. Heat the oil in the frying pan, add the onion and garlic and fry for about 5 minutes. Add the cumin and fry for another 20-30 seconds, then add the aubergine, yellow or red pepper, chopped tomatoes, saffron liquid and the remaining stock. Cover and simmer for 20 minutes.
  3. Add the chickpeas to the pan and season with salt and pepper. Uncover and simmer for a further 5 minutes.
  4. Serve with pasta.

And now it’s Friday again, which means I get another excuse to make my tofush to go with my chippy chips. Yay.

pasta please linky

I’m adding this post to the Pasta Please linky, hosted by Thinly Spread and Tinned Tomatoes.

 

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