Spinach fettucine with eggplant and chickpeas

Name: Spinach fettucine with eggplant and chickpeas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 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

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 5

Ingredients

olive oil spray1 onion, chopped2 teaspoon minced garlic4 slender eggplants, thickly sliced3 large zucchini, halved lengthways and thickly sliced825g can crushed tomatoes375 mL vegetable liquid stock400 g can chickpeas1 teaspoon italian herbs (oregano and basil do very well)2 teaspoons sugar500g spinach fettucine400g can artichoke hearts, quarteredblack pepper to taste

Directions

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: 5

Recipe submitted by SparkPeople user ESHIRLEY1.

Servings Per Recipe: 5

Nutritional Info 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

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