Chickpea ratatouille pasta

INGREDIENTS

300g pasta bowties

2 tbsp extra virgin olive oil

1 garlic clove, crushed

1 medium eggplant, chopped

1 medium zucchini, chopped

1 capsicum, diced

1 red onion, chopped

400g tinned chickpeas, rinsed and drained

400g tinned diced tomatoes

1 tsp dried basil

Salt and pepper to taste

Cook pasta as per packet instructions. Rinse, drain and set aside.
Heat oil in a large pan over medium heat. Add garlic and eggplant and cook for 5 minutes.
Add the remaining fresh vegetables and cook for 3 minutes or until softened.
Add tomatoes, chickpeas, basil and seasoning and stir to combine. Reduce heat to low and cook for 10 minutes, stirring occasionally.
Add pasta to the pan and toss to combine.

Serve pasta with grated parmesan cheese and garnish with fresh basil.

Cook pasta as per packet instructions. Rinse, drain and set aside.
Heat oil in a large pan over medium heat. Add garlic and eggplant and cook for 5 minutes.
Add the remaining fresh vegetables and cook for 3 minutes or until softened.
Add tomatoes, chickpeas, basil and seasoning and stir to combine. Reduce heat to low and cook for 10 minutes, stirring occasionally.
Add pasta to the pan and toss to combine.

Serve pasta with grated parmesan cheese and garnish with fresh basil.

Share a photo and tag me @the_nutritionguy on Instagram. I can't wait to see it!