Servings:
Ingredients
- 1/2 large bunch kale rough chop
- 2 tomatoes diced small
- 1 eggplant sliced lengthwise and then in small pieces leaving the skin pieces in longer strips and the skinless in small cubes
- 1 15-oz can chickpeas drained
- 4 cloves garlic minced
- 1/2 yellow onion diced
- 1 tsp olive oil
- 1 tbsp smoked paprika
- 1 cups pasta water
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- black pepper to taste
- 1 pound fettuccine
Instructions
- Put on water to boil on the back burner for pasta to cook simultaneously with the sauce.
- In a large deep skillet, over medium heat, cook the garlic and onions in the oil for 2-3 minutes then add the eggplant, season with salt, crushed red pepper and smoked paprika and cook for about 8 minutes until eggplant is soft and browned
- Add tomatoes and chickpeas, and cook for 2-3 minutes until tomatoes release their juices
- Add 1 cup water, tomato paste and kale and bring to a boil. Turn down to simmer until pasta is ready
- Toss the cooked pasta in the sauce and top with copious black and crushed red peppers
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