Orecchiette with eggplant and black chickpeas
4 servings
30 minutes
Orecchiette with eggplant and black chickpeas is a harmony of Italian gastronomy, where southern vegetables meet the rich flavor of chickpea nuts. This dish has its roots in the Apulia region, known for its small ear-shaped pasta — orecchiette. Eggplants and zucchini sautéed until tender give the dish a velvety texture, while black chickpeas add a light nutty note. Lemon juice enhances the freshness of the vegetables, and spices enrich the flavor palette. This dish is perfect for a cozy family dinner or a light lunch while maintaining the authenticity of Italian cuisine yet remaining hearty and nutritious.
1
Soak the chickpeas overnight, then drain the water and cook according to the package instructions until soft.
- Chickpeas: 150 g
2
Cut the eggplants and zucchini into 2 cm cubes, then peel and finely chop the onion.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Onion: 1 head
3
Sauté the vegetables in a large skillet over medium heat with oil for 15 minutes, or until tender, stirring occasionally.
- Olive oil: 1 tablespoon
4
Drain the water from the chickpeas, leaving the broth. Place the chickpeas in a pan with vegetables, drizzle with lemon juice and a small amount of the remaining broth.
- Chickpeas: 150 g
- Lemon: 0.5 piece
5
Cook on low heat for another 8 minutes, then taste and season with sea salt and black pepper to your liking.
- Salt: to taste
- Ground black pepper: to taste
6
Meanwhile, boil the orecchiette in salted boiling water according to the package instructions.
- Orecchiette: 300 g
7
Add the pasta to the sauce and mix, if necessary sprinkle with water from cooking the pasta. Add more pepper if needed.
- Ground black pepper: to taste
