The Amazing Black Chickpea: Orecchiette with eggplant, zucchini, & black chickpeas

I love using ingredients that aren’t as common here in the States. “Ceci neri” are a rare kind of chickpea found in certain parts of southern Italy & India. In Italy, these nuttier, more robust & less likely to crumble version of their beige counterpart are used in pastas & risottos. Often times as an after thought using leftover chickpeas & their reserved cooking liquid.

On a rainy spring day I decided to experiment & make a light yet comforting pasta dish that’s perfect for today. Think of it as a close cousin of “pasta e fagioli” but I added seasonal veggies as an homage to spring! *I love using whole wheat orecchiette or you can find #gf variety online.

Their color pops quite nicely against a pasta. You can also sprinkle them atop a salad 😋 

Some of their amazing health benefits: 

🖤Higher in iron than conventional chickpeas, perfect for preventing anemia & boosting energy levels. 

🖤Soluble fiber helps regulate blood sugar & keeps you satiated longer. 

🖤Essential vitamins & minerals found in these babies are great for hair health, even helping to prevent premature greying of hair. 🥳

🖤Phytonutrients minimize hot flashes in post-menopausal women. 

Pro Tip: Soak overnight before cooking. I just pour them into a pot & cover with water. Easy peasy. Soaking the chickpeas also makes them more easily digestible.

🛍I bought an organic variety on Amazon. 

Recipe below!

BUON APPETITO! 

Yields 4 servings

Ingredients

• 1 packet Orecchiette (or 300g dried orecchiette) Can substitute for whole wheat or gluten free variety.

• 14 oz. dried black or regular chickpeas

• 1 medium eggplant

• 1 medium zucchini

• 1 onion

• 2-3 cloves garlic, minced

• 1 tbsp cold pressed extra virgin olive oil

• ½ a lemon

Preparation

1.Soak the chickpeas overnight, then drain and cook according to the packet instructions, until soft.

2.Trim the eggplant and zucchini and chop into roughly 1-2 inch cubes, then peel and finely slice the onion.

3.Pour the olive oil into a large frying pan and throw in the minced garlic to infuse. Cook the eggplant, zucchini and onion in the same large frying pan with the oil and garlic on a medium-high heat for 15 minutes, or until soft, stirring occasionally.

4.Meanwhile, cook your orecchiette in salted boiling water according to the packet instructions.

5.Drain the chickpeas reserving the cooking liquid. Stir the chickpeas into the vegetable pan with the lemon juice, loosening with a god splash of the reserved liquid.

6.Cook over a low heat for 8 more minutes, then taste and season to perfection with sea salt and black pepper.

7.Drain the pasta and reserve a couple tablespoons of the cooking water. Scoop the pasta into the sauce and toss it all together, loosening with some of the starchy pasta pasta cooking water, if needed.

8.Sprinkle pecorino Romano cheese on top or parmigiano reggiano. Serve immediately. Great as leftovers reheated also!

Buon Appetito!

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