Chickpea Casarecce Alla Parmigiana

 
yield4 porzionitotal time30m

Trim the eggplants and make a few cuts on the skin. Put some garlic cloves into the cuts and wrap the eggplants in aluminum foil. Cook in a pre-heated oven at 160°C/320°F for at least 30 minutes or an...

Quello di cui avrai bisogno

11.5 oz of Chickpea Casarecce

2 eggplants

2 zucchini

1 yellow bell pepper

1 shallot

7 oz of peeled tomatoes

Grated Parmigiano Reggiano cheese to taste

Unsalted toasted pistachio nuts to taste

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

(Fatti nutrizionali 336 calorie, 24.27 g grassi, 27.38 g carboidrati, 2.18 g di proteine, 2 mg di colesterolo, 41 mg di sodio)

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