Roast Eggplant and Chickpea Spaghetti

A spin on the classic Pasta alla Norma. We’ve replaced the ricotta with our natural yoghurt which gives the creaminess you need for this delicious dish.

Serves 4

Ingredients

1 tin chickpeas rinsed, drained well

½ cup olive oil

1 large eggplant

2 cloves garlic, thinly sliced

1 x 250g packet spaghetti

2 tbsp dried chilli flakes

½ cup pitted Kalamata olives, roughly chopped

1 x 400g tin chopped tomatoes, liquid drained

1 cup basil leaves

1 cup Coco Tribe Greek Style Natural Coconut Yoghurt

Method

Preheat oven to 180C. Toss the drained chickpeas with 1 tablespoon of olive oil, salt and pepper.

Place onto a baking tray and roast for 15 minutes, or until crunchy. Set aside.

Cut the eggplant into 2cm cubes and toss with three tablespoons of olive oil, salt and pepper. Roast on a baking tray for 15-20 minutes. Set aside.

Bring a pot of water to the boil and season the water lightly. Cook the pasta according to packet instructions.

Meanwhile, over a medium heat, add two tablespoons of olive oil in a large frying pan and add the garlic. Cook for approximately. one minute until fragrant then add the olives, dried chili, roast eggplant and tomato. Cook for approximately two minutes over a low heat, stirring.

 When the pasta is ready drain, reserving half a cup of pasta water. Toss spaghetti into the eggplant sauce using a little pasta water to thicken, add as required. Add in chickpeas, basil and adjust the seasoning.

Serve the spaghetti with the yoghurt spooned over the top. Stir through and Buon Appetito!

Recipe created by Tom Walton