This dinner is so simple and quick! It can be made in 20 minutes or less without sacrificing on flavor. This spaghetti is the perfect mid-week dinner when you’re exhausted after a long day or just short on time. It’s, of course, plant based and gluten free, but it’s also a super well rounded meal. It has grains from the spaghetti, fiber and protein from the chickpeas, and healthful veggies of eggplant and tomato. Plus, it has garlic and onion which are great for your gut health. Time to go make this simple and quick recipe!
My Stomach Can’t Handle Garlic & Onion
No problem! I know quite a few people who can’t do garlic and/or onion and it’s super easy to omit them from the dish. Instead of using garlic and onion, you can add to the flavor of this spaghetti by adding more of other spices. You can add extra red pepper flakes if you like things spicy or paprika for extra flavor. Oregano and basil would also be delicious in this recipe.
What Equipment Do I Need?
- Large Pasta Pot – To cook the gluten free spaghetti in.
- Large Soup Pot or Sauce Pan – For creating the chickpea, eggplant, and tomato mixture.
- Cutting Board & Knife – To dice the onion and eggplant with.
- Can Opener – For opening the cans of chickpeas, tomatoes, and tomato paste.
Ingredients
- Yellow Onion
- Minced Garlic
- Large Eggplant
- Tomato Paste
- 29 Ounce Can of Chickpeas
- 28 Ounce Can of Diced Tomatoes
- Italian Seasoning
- Red Pepper Flakes
- Gluten Free Spaghetti
- Extra Virgin Olive Oil or Other Cooking Oil Equivalent
Substitutions
- Garlic & Onion – Check out the section above about omitting these!
- Chickpeas – If you’d prefer, you can swap these out for a type of white bean instead.
- Spices – Feel free to add or play with the spices in this dish.
Recipe
Chickpea, Tomato, & Eggplant Spaghetti
Ingredients
- 1/2 yellow onion
- 1 1/2 tsp minced garlic
- 1 large eggplant
- 1 1/2 tbsp tomato paste
- 1 29 oz can of chickpeas
- 1 28 oz can of diced tomatoes (no salt added if you can find it)
- 2 tbsp italian seasoning
- 2 tsp red pepper flakes
- 12 oz gluten free spaghetti
- 2 tbsp extra virgin olive oil
Instructions
- Cook the spaghetti according to package directions.
- Dice the eggplant and yellow onion.
- Add the extra virgin olive oil, garlic, and yellow onion to a large sauce pan or pasta pot and set to medium heat. Cover and cook for 2 minutes.
- Add the tomato paste and eggplant. Mix well. Cook covered for 5 minutes or until the eggplant has softened.
- Rinse and drain the can of chickpeas. Add the chickpeas and diced tomatoes (don’t drain these) to the pot.
- Add the seasonings – italian and red pepper flakes. Stir well.
- Cover and cook for another 5 minutes.
- Serve the chickpea, eggplant, and tomato mixture over the gluten free spaghetti. Optional – serve with gluten free garlic bread!
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