Chickpea Caserecce with Light Caponata
2 portionsWhat 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
1
2
Chop onion and add to a pan heated with olive oil.
3
Wash and cut the eggplant into oblique circles and add to the pan with the onion.
4
Cut the celery into small cubes. Add this to the pan as well.
5
Rinse and chop the capers. Add to the pan along with the vinegar.
6
Add the olives to the pan as well.
7
Meanwhile, cook the Chickpea Casarecce, drain and add to the vegetable mix.
8
Slice the cherry tomatoes in half and toss into the pan along with the other veggies, capers, and olives.
9
Saute the vegetables until soft, then toss with the pasta. Top with dried oregano and pine nuts.
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