Eggplant And Black Chickpea Orecchiette Recipes

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EASY GREEK-STYLE EGGPLANT RECIPE



Easy Greek-Style Eggplant Recipe image

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1.5 lb eggplant (cut into cubes)
Kosher salt
Extra Virgin Olive Oil
1 large yellow onion (chopped)
1 green bell pepper (stem and innards removed, diced)
1 carrot (chopped)
6 large garlic cloves (minced)
2 dry bay leaves
1 to 1 1/2 tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28- oz can chopped tomato
2 15- oz cans chickpeas (reserve the canning liquid)
Fresh herbs such as parsley and mint for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
  • In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  • Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  • Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  • Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

EGGPLANT AND BLACK CHICKPEA ORECCHIETTE



Eggplant and Black Chickpea Orecchiette image

There are a few techniques to making these little buggers. It's one of my favourite pasta shapes, but weirdly tricky to master. I don't want that to put you off--I've seen both 5-year-olds and 100-year-olds rattling it out in Italy very easily! Approach it with a Zen-like mind and I promise you'll get into the rhythm soon enough.

Provided by Jamie Oliver

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

150 grams (5 ounces) of dried black or regular chickpeas
1 eggplant
1 zucchini
1 onion
1 tablespoon olive oil
1/2 lemon
400 grams (14 ounces) durum wheat flour or fine semolina flour, plus extra for dusting

Steps:

  • Soak the chickpeas overnight, then drain and cook according to the packet instructions, until soft.
  • For the orecchiette: Pile the flour on to a clean surface and make a well in the middle. Gradually add 200 millimeters (6.8 ounces) of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes, or until smooth and firm. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1 centimeter (3/8 inch) in diameter, then cut it into 1-centimeter (3/8-inch) nuggets. Keep your surface well dusted with flour.
  • Now, method number one: starting at the edge furthest away from you, drag a blunt eating knife towards you over a nugget of dough, so it curls round and over the knife. Gently pull the dough off the knife, push your thumb inside and turn it inside out. Repeat, and you'll get it after a while. Method number two requires you to stick your thumb into the centre of a nugget (roll it into a ball first if you want to be more precise), rotate your thumb around to create a round disc, then pick the disc up and hold it between your thumb and forefinger, pulling it gently over your forefinger to make a similarly effective little ear. Transfer to a floured tray as you go.
  • Whichever method you choose, repeat with the remaining pasta, shaping and perfecting as you go until all your little ears are done.
  • For the sauce, trim the eggplant and zucchini and chop into 2-centimeter (3/4-inch) dice, then peel and finely slice the onion. Cook the veg in a large frying pan on a medium-high heat with the olive oil for 15 minutes, or until soft, stirring occasionally.
  • Drain the chickpeas, reserving the liquor. Stir the chickpeas into the veg pan with the juice of 1/2 a lemon, loosening with a good splash of reserved liquor. Cook over a low heat for 8 more minutes, then taste and season to perfection with sea salt and black pepper.
  • Meanwhile, cook your fresh orecchiette in boiling salted water for 4 minutes (or cook 300 grams (10 ounces) of dried orecchiette according to the packet instructions). Scoop the pasta into the sauce and toss together, loosening with pasta cooking water, if needed, then tuck in.

SMASHED CHICKPEA AND EGGPLANT PRESSED SANDWICH



Smashed Chickpea and Eggplant Pressed Sandwich image

This veg-forward sandwich feeds a crowd and packs many of the flavors of your favorite Middle Eastern mezze platter between slices of ciabatta.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 8 servings

Number Of Ingredients 12

1 large eggplant (1 1/4 pounds), sliced into 1/2-inch thick rounds
Kosher salt and freshly ground black pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
One 14.5-ounce can chickpeas, rinsed and drained
Zest and juice of 1/2 lemon
1/2 small red onion, finely chopped (about 1/4 cup)
2 tablespoons roughly chopped fresh mint
1 large ciabatta loaf, about 12 inches long
1/2 cup prepared hummus
1/2 English cucumber, cut into 1/4-inch pieces
1/3 cup sliced pepperoncini, drained and blotted dry
2 medium carrots, grated or shredded (about 3/4 cup)

Steps:

  • Arrange an oven rack in the middle position and preheat the oven to 475 degrees F. Preheat a baking sheet in the oven for 10 minutes. Toss the eggplant rounds evenly with 3/4 teaspoon salt and a few grinds of pepper in a large bowl; add 1/4 cup olive oil and toss again, making sure the eggplant soaks up all the oil. Remove the hot baking sheet and drizzle with 1 tablespoon olive oil; lay out the eggplant slices in one layer. Roast until soft and golden to dark brown on the underside, about 20 minutes. Let cool. Blot dry by pressing lightly with a paper towel.
  • Meanwhile, put the chickpeas in a medium bowl. Mash with a fork or a potato masher until coarsely mashed with lots of large pieces. Add the lemon zest and juice, red onion, mint, 1/2 teaspoon salt, a few grinds of pepper and the remaining 2 tablespoons olive oil and mix to combine.
  • Assemble the sandwich by slicing the ciabatta loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (save for another use), leaving a 1/2-inch border. Spread the hummus on both the bottom and top halves of the bread. On the bottom half, continue layering with half the chickpea mixture, the eggplant, and then the remaining chickpea mixture. Top with the cucumber, pepperoncini, shredded carrot, and the top half of the bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

CRISPY EGGPLANT AND CHICKPEAS



Crispy Eggplant and Chickpeas image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

1 medium eggplant
Kosher salt
Oil, for frying
2 tablespoons garam masala
2 teaspoons ground cumin
2 teaspoons granulated garlic
One 15-ounce can chickpeas, rinsed, drained and dried

Steps:

  • Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
  • Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
  • Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
  • Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
  • Serve the eggplant chips and crispy chickpeas warm or at room temperature.

EGGPLANT AND CHICKPEA STEW



Eggplant and Chickpea Stew image

Provided by Nigella Lawson

Categories     dinner, soups and stews, main course

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 onions, chopped into 1/2-inch chunks
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 1/2 teaspoons salt, or as needed
2 eggplants, diced into 1-inch cubes (6 1/2 cups)
1/2 cup white wine
1 3/4 cups canned crushed tomatoes
3 cups drained, canned chickpeas (garbanzos)

Steps:

  • Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
  • Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
  • Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams

ORECCHIETTE WITH CHICKPEAS



Orecchiette with Chickpeas image

Provided by Gina Marie Miraglia Eriquez

Categories     Mixer     Pasta     Appetizer     Vegetarian     Kid-Friendly     Dinner     Chickpea     Fall     Spring     Summer     Winter     Healthy     Party     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 8 (first course) servings

Number Of Ingredients 19

For sauce
1/2 pound dried chickpeas (1 rounded cup), picked over
2 garlic cloves, left whole, plus 4 garlic cloves, finely chopped
1 Turkish bay leaf (not California)
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
1/4 to 1/2 teaspoon dried hot red-pepper flakes
1 teaspoon fine sea salt, divided
3/4 pound vine-ripened tomatoes, finely chopped
1 cup water
1/3 cup finely chopped flat-leaf parsley
For orecchiette
1/2 cup warm water (105-115°F)
3/4 teaspoon fine sea salt
1 1/4 cups semolina (sometimes called semolina flour)
Accompaniment:
Accompaniment: grated Pecorino Romano or Parmigiano-Reggiano

Steps:

  • Make sauce:
  • Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
  • Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.
  • Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), and 1/2 teaspoon sea salt, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add chickpeas, tomatoes, water, and remaining 1/2 teaspoon sea salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in parsley and sea salt to taste.
  • Make orecchiette:
  • Stir together water and sea salt in a bowl until salt has dissolved. Add semolina in a stream, beating with an electric mixer at medium speed until a stiff dough forms, about 2 minutes. Transfer dough to a lightly floured surface and knead with lightly floured hands (use all-purpose flour) until smooth and elastic, about 6 minutes. Divide dough into 5 pieces and let stand under an overturned bowl 30 minutes.
  • Line each of 2 trays (or a work surface) with a dry kitchen towel (not terry cloth) and dust with some semolina. Keeping remaining dough covered, roll 1 piece of dough into a 14-inch-long rope (about 3/4 inch thick) on an unfloured surface. Cut rope into 1/4-inch pieces. Dust your thumb with some flour and press down on each piece of dough, pushing away from you and twisting your thumb slightly to form an indented curled shape (like an ear). Transfer as formed to lined trays. Make more orecchiette with remaining dough. Let stand until dry, about 30 minutes.
  • Cook orecchiette:
  • Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain and toss with sauce.

ROASTED EGGPLANT WITH SPICED CHICKPEAS



Roasted Eggplant With Spiced Chickpeas image

Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.

Provided by Julia Moskin

Categories     dinner, weekday, main course

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 15

3 large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)
1/4 cup and 2 tablespoons olive oil, plus extra for pans
1/4 cup peanut oil
1 onion, minced
6 garlic cloves, minced
1 28-ounce can diced tomatoes
1 teaspoon allspice
1 teaspoon cinnamon
1 tablespoon pomegranate molasses
Sugar to taste
Salt and black pepper
1 15-ounce can chickpeas, drained and rinsed (about 1 cup)
1/2 cup pine nuts, toasted
Fresh mint leaves, for garnish
Thick yogurt for serving, optional

Steps:

  • Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
  • In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
  • To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams

ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES



One-Pan Orecchiette with Chickpeas and Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)

Steps:

  • Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
  • Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

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