Spinach fettucine with eggplant & chickpeas

• Preparation time 15 minutes
• Cooking time 25 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Olive or canola oil spray
• 1 onion, chopped
• 2 teaspoons minced garlic
• 4 slender eggplants, thickly sliced
• 3 large zucchini, halved lengthways and thickly sliced
• 825 g can crushed tomatoes
• 375 ml MAGGI All Natural Vegetable Liquid Stock
• 400 g can chickpeas, rinsed and drained
• 1 teaspoon dried Italian herbs
• 2 teaspoons sugar
• 500 g spinach fettucine
• 400 g can artichoke hearts, drained and quartered
• ground black pepper, to taste

Method

1. Spray a large saucepan with oil and heat.
2. Add onion and cook over medium heat for 3 minutes or until soft.
3. Add garlic and cook for 1 minute more.
4. Add eggplant, zucchini, tomato, stock, chickpeas, herbs and sugar.
5. Bring to the boil, reduce heat and simmer, partially covered, for 10 minutes.
6. Uncover and cook a further 10 minutes, stirring regularly, until vegetables are tender and sauce has thickened slightly.
7. Meanwhile, cook spinach pasta according to packet directions.
8. Stir artichokes into the sauce and heat through.
9. Season with black pepper.
10. Drain pasta and serve with sauce.
11. Garnish with chervil, if desired.

HINT: Keep this sauce in the fridge for up to 3 days or freeze for up to 3 months

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: Keep this sauce in the fridge for up to 3 days or freeze for up to 3 monthsyes, Pasta, survival-from-the-fittestPasta