Recipe

Eggplant agnolotti with chickpeas and pumpkin

Agnolotti is a traditional Italian pasta, stuffed with a beef or vegetable filling. It's served here filled with char-grilled eggplant and ricotta, wonderfully tossed with tender pumpkin, crunchy almonds and hearty chickpeas to create a delicious vegetarian dinner dish.

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Eggplant agnolotti with chickpeas and pumpkin
  • 750 gram pumpkin, peeled, seeded, chopped
  • cooking oil spray
  • 375 gram bought char-grilled eggplant, ricotta and basil agnolotti
  • 1 tablespoon extra virgin olive oil
  • 2 clove garlic, crushed
  • 1 teaspoon finely chopped rosemary
  • 400 gram can chickpeas, rinsed
  • 80 gram baby spinach
  • 50 gram salt-reduced feta, crumbled
  • 1 tablespoon flaked almonds, toasted

Method

Eggplant agnolotti with chickpeas and pumpkin
  • 1
    Preheat oven to 190°C (170°C fan-forced). Line a baking tray with baking paper. Spread pumpkin in a single layer over prepared tray. Spray with oil. Bake 30 minutes, or until soft and golden. Set aside.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water 5 minutes, or until tender. Drain.
  • 3
    Heat oil in a large deep frying pan over moderately low heat. Add garlic and rosemary. Cook, stirring, 30 seconds or until fragrant. Add chickpeas, stir to combine. Add spinach, pumpkin and pasta, cook and turn for 1 minute or until spinach wilts. Season with pepper. Serve sprinkled with feta and almonds.

Notes

Toast almonds in a small, dry frying pan over moderate heat for 2 minutes.

The Latest from Food To Love