Italian

Spinach fettucine with eggplant and chickpeas is for Dinner.

Spinach fettucine with eggplant and chickpeas takes 15 minutes to prepare.

Spinach fettucine with eggplant and chickpeas takes 25 minutes to cook.

Spinach fettucine with eggplant and chickpeas makes 5 servings.

The ingredients for Spinach fettucine with eggplant and chickpeas are:

olive oil spray
1 onion, chopped
2 teaspoon minced garlic
4 slender eggplants, thickly sliced
3 large zucchini, halved lengthways and thickly sliced
825g can crushed tomatoes
375 mL vegetable liquid stock
400 g can chickpeas
1 teaspoon italian herbs (oregano and basil do very well)
2 teaspoons sugar
500g spinach fettucine
400g can artichoke hearts, quartered
black pepper to taste

Here is how you make Spinach fettucine with eggplant and chickpeas:

Spray a large saucepan with oil and heat. Add onion and cook over medium heat for 3 minutes or until soft. Add garlic and cook for 1 minute more. Add eggplant, zucchini, tomato, stock, chickpeas, herbs and sugar. Bring to boil, reduce heat and simmer, partially covered for 10 minutes. Uncover and cook a further 10 minutes, stirring regularly, until vegetables are tender and sauce has thickened slightly. Meanwhile cook spinach past according to packet directions. Stir artichokes into sauce and heat through. Season with black pepper. Drain pasta and serve with sauce.Number of Servings: 5Recipe submitted by SparkPeople user ESHIRLEY1.

The nutritional information for Spinach fettucine with eggplant and chickpeas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 410.1

• Total Fat: 4.7 g
• Cholesterol: 33.0 mg
• Sodium: 942.1 mg
• Total Carbs: 81.1 g
• Dietary Fiber: 17.4 g
• Protein: 15.1 g

Spinach fettucine with eggplant and chickpeas is Italian cuisine.

The dietary needs meet for Spinach fettucine with eggplant and chickpeas is Vegetarian