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.
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.
- 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
- 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.
- 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.
- Add the chickpeas to the pan and season with salt and pepper. Uncover and simmer for a further 5 minutes.
- 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.