Chilli Eggplant & Chickpea Noodles

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Chilli Eggplant & Chickpea Noodles

 

 

250 g (9 oz) dried GF noodles

8 teaspoons olive oil

1 medium onion, halved, thinly sliced

3 cloves garlic, crushed

1 medium eggplant, finely chopped

1 medium green capsicum (bell pepper), finely chopped

6 teaspoons sambal oelek (chilli paste)

400 g (14 oz) can chickpeas (garbanzo beans)

400 g (14 oz) can diced tomatoes

salt and pepper, to taste

1/4 cup hommos

mint leaves, to serve

 

 

1. Cook noodles in boiling water for 10 minutes or until tender. Drain.

 

2. Meanwhile, heat oil in a large heavy-based saucepan over moderate heat. Add

onion and garlic. Cook and stir for 5 minutes or until softened.

 

3. Add eggplant, capsicum (bell pepper) and sambal oelek. Cook and stir for 8 to

10 minutes or until veggies are tender. Reduce heat.

 

4. Add noodles, chickpeas and tomato to eggplant mixture. Season with salt and

pepper. Cook and stir for 3 to 4 minutes or until heated.

 

5. Divide noodle mixture among serving bowls. Top with hommos and mint leaves.

Serve at once.

 

 

Serves 4.