I wanted to make a pasta dish with aubergine and chickpeas and thought let me try it by adding harrissa and mushrooms and it came out so good that it is now one of our favourite comfort dishes to make. It is light and full of flavour. I do hope you will enjoy it as much as we do. Have fun playing with the recipe.
Ingredients
- 1 Aubergine, cut in chunky cubes
- 1 Red Onion, cut in chunks
- 2 Flat cap Mushrooms, cut in chunks
- 4 cloves Black Garlic
- 1 c Cherry vine tomatoes, halved
- 1 c Chickpeas
- 2 tsp Harissa Spice
- Salt and pepper to taste
- 2 tbs Olive Oil
- Spaghetti
Method
- Preheat oven to 180 degrees
- Place all the vegetables, spices and oil in an ovenproof dish. Mix well.
- Roast for 40 minutes until everything is soft and the flavours developed well.
- Cook the pasta according to the packet intstructions.
- Take the vegetables from the oven and toss the pasta through. You can add a quarter cup of pasta water to the dish.
- Serve and enjoy. You can grate parmesan over if you wish.
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