ROASTED AUBERGINE AND CHICKPEA PASTA

Serves 4

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Ingredients: 

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

200g feta

2 garlic cloves

75g fresh parsley, chopped finely

Juice of 2 lemons 

olive oil

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Instructions

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Preheat the oven to 180

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Place the chickpeas on a baking tray and drizzle with a little olive oil. Bake for approximately 30 minutes. 

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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. 

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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. 

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Whilst the pasta is cooking, prepare the dressing using the garlic, parsley and lemon juice. Add to a blender/ nutribullet or similar and blitz. 

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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. 

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Serve with the feta crumbled on top. 

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