ROASTED AUBERGINE AND CHICKPEA PASTA
2 Aubergines, cut into cubes
16 cherry tomatoes, cut in half
300g brown rice pasta
1 400g tin of chickpeas, drained and rinsed
Large handful of rocket, watercress and spinach salad mix
2 garlic cloves
75g fresh parsley, chopped finely
Juice of 2 lemons
Preheat the oven to 180
Place the chickpeas on a baking tray and drizzle with a little olive oil. Bake for approximately 30 minutes.
Meanwhile, place the aubergine on a baking tray and drizzle with a little oil and bake for approximately 20 minutes, until soft. Add the cherry tomatoes for the final 10 minutes.
Fill a saucepan with water and wait for it to boil. Add the pasta and cook in accordance with instructions, usually for around 10 minutes.
Whilst the pasta is cooking, prepare the dressing using the garlic, parsley and lemon juice. Add to a blender/ nutribullet or similar and blitz.
When the pasta is cooked, drain and put back in the saucepan. Add the aubergine, chickpeas, tomatoes, rocket and the dressing. Mix well over a very low heat.
Serve with the feta crumbled on top.