Chickpea Rotini with Roasted Eggplant and Chicken Sausage
Danalaila
September 11, 2019
Ingredients
- 1 8oz bag Rotini made from Chickpeas I used BANZA
- 2 pieces chicken sausage I used ones flavored with sundries tomato and basil - use what you like
- 1 small eggplant peeled and chopped
- 1/2 cup yellow onion chopped fine
- 1 cup Organic tomato puree I used Organic Bello brand or crushed tomatoes use what you have
- 1 cup low sodium chicken both
- 1 TBSP basil I used Gourmet Garden - Lightly dried herbs- can find this in the produce section
- 2 large cloves garlic chopped
- 1/2 cup fresh grated Parmesan Reggiano
- 1/4 cup extra virgin oilve oil
- salt and pepper
Servings:
Units:
Instructions
- Preheat oven to 375 degrees- Peel and chop your eggplant and then place in the oven on a baking sheet with some olive oil, 1 clove of the garlic (whole) and some salt and pepper and roast for 15 minutes until tender - set aside when done. Also, cook the pasta to package instructions - rinse and set aside as well.
- Next, add another TBSP of olive oil to a pan with the chicken sausage and cook while breaking to up for about 5 minutes and then add in the onion with a pinch of salt and cook until the sausage is done about another 5 minutes.
- Next, add in the other garlic clove and the roasted eggplant and mix well to combine.
- Then add in the tomato sauce, chicken broth, basil and some more salt and pepper and cook a few minutes until the sauce reduces a bit.
- Last, add in the pasta and cook a few minutes until everything is combined - then add in the rest of the olive oil and the parmesan cheese and cook until combined.
- Transfer the pasta to a serving dish and top with a bit more basil and cheese and enjoy!
- This dish is so hearty and delicious and I hope you love it as much as I do! :)
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