Memories of summer: a comforting veggie-packed pasta

Ingredients

• 1 aubergine
• 1 leek
• 2 cloves of garlic
• 1 red paprika
• 3 tbsp chopped sundried tomatoes
• 200 gr (7 oz) spinach
• 400 gr (14 oz) chickpeas
• 400 gr (14 oz) of canned peeled tomatoes
• 250 gr (9 oz) cherry tomatoes
• 1 tbsp tamari or soy sauce
• 1 tbsp maple syrup or honey
• 200 gr (7 oz) pasta (penne or pipe)
• 3 tbsp oil
• salt and pepper to taste
• Optional: 1 handful fresh parsley, chili powder / chili oil / freshly chopped chili

How to make it

1. Preheat your oven to 200 C (390 F). Cut the aubergine in medium thick slices and spread over a baking tray, mixed with 1 tbsp of the oil and salt. Put in the oven and roast for 10-15 minutes until soft
2. Put a deep frying pan, sauté pan or wok on medium heat with 2 tbsp of oil. Cut the leek in half rings and fry lightly. Finely chop or crush the garlic cloves and add to the pan, turning the heat down if necessary – you don’t want the garlic to burn. Cut the paprika and add to the pan. Stir fry until the paprika starts softening
3. Drain and rinse the chickpeas and stir through, together with the sundried tomatoes. By this time, the aubergine should be done and you can add it straight into the pan
4. Roughly chop the spinach and halve the cherry tomatoes and add both as well. Stir in the tamari and maple syrup and canned tomatoes
5. Add salt and pepper to taste and leave to simmer on a low heat while you boil the pasta. Drain the pasta when done and add into the sauce. Stir all together and add the chopped parsley