Chickpea Caserecce with Light Caponata

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Recipe video made by Barilla Published on 06/16/2020, viewed by 170 , 0 Comments
yield2 portions

What you will need

140 g Barilla® Chickpea Casarecce

100 g Cherry tomatoes

50 g Perline eggplant

50 g Celery

50 g Red onion

10 Capers

10 g Taggiasca olives

10 g Pine nuts

Red Wine Vinegar

Oregano

(Nutritional facts 139 calories, 4.96 g fat, 20.96 g carbohydrates, 3.81 g protein, 12 mg cholesterol, 187 mg sodium)

How to cook

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Chop onion and add to a pan heated with olive oil.

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onion.

Wash and cut the eggplant into oblique circles and add to the pan with the onion.

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Cut the celery into small cubes. Add this to the pan as well.

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Rinse and chop the capers. Add to the pan along with the vinegar.

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Add the olives to the pan as well.

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Meanwhile, cook the Chickpea Casarecce, drain and add to the vegetable mix.

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r veggies, capers, and olives.

Slice the cherry tomatoes in half and toss into the pan along with the other veggies, capers, and olives.

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regano and pine nuts.

Saute the vegetables until soft, then toss with the pasta. Top with dried oregano and pine nuts.

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