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ORGANIC CHICKPEA FUSILLI WITH EGGPLANT, TOMATO, GREEN ONION
EXPLORECUISINE8Ingredients
35Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. fusilli (box of chickpea, cooked)
- 1 eggplant (large, small diced)
- 2 cups cherry tomatoes (halved)
- 4 garlic cloves (smashed)
- olive oil
- 1 Tbsp. parsley (chopped)
- 2 green onions (sliced)
- salt
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Directions
- Toss eggplant with olive oil. Roast at 400 degrees Celsius until brown and tender. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop.
- Mix eggplant, garlic, tomatoes (including juices) with fusilli. Add a splash of olive oil if needed.
- Season with salt & pepper. Garnish with parsley and green onion.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium700mg20% |
| Protein10g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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