INGREDIENTS
Serves 6
- 2 large sweet potatoes (2 x 250g) peeled and cut into 2 cm chunks
- 2 large aubergines (2 x 250g) cut into 2 cm chunks
- 2 tablespoons olive oil
- 2 onions, finely sliced
- 2 medium sized tomatoes, grated
- 2 tablespoons tomato paste
- ½ teaspoon ground turmeric
- 2 very generous pinches of saffron
- 1 teaspoon salt or more to taste
- ½ teaspoon ground black pepper
- 500 ml vegetable stock
- 1 x 400 can chickpeas, rinsed and drained
- 100 gr spaghetti broken into 3 cm long pieces
- Chopped parsley and more for serving
METHOD
• Preheat the oven to 200 C. Place the aubergine and the sweet potato chunks in a large roasting tray, drizzle with a bit of olive oil and sprinkle with a bit of salt. Transfer in the oven and bake until tender and golden, about 25 to 30 minutes. Set aside until ready to use.• Meanwhile, in a large casserole warm the olive oil over medium-high heat and add the onions, tomatoes, tomato paste, turmeric, saffron, salt and pepper. Leave for about 10 minutes to lightly sweat the onions. Stir occasionally.
•Pour the vegetable stock and 1 liter of water in the casserole and bring to a boil. Reduce the heat to medium-low, cover with a lid and leave to simmer gently for 40 minutes.
• Transfer the chickpeas in the casserole and increase the heat to medium-high and bring to a boil. Add the broken spaghetti as well as the roasted aubergine and sweet potato chunks, reduce to the heat to medium-low and leave to simmer until the spaghetti pieces are fully cooked, adjust the cooking time according to the manufacturer instructions.
• Taste and adjust the seasoning with salt if desired. Serve immediately with more parsley.
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