Chickpea Rotini with Spicy Eggplant and Shakshuka
Join us as we sample the plant-forward flavors of the Middle East with this recipe for Barilla Chickpea Rotini with Spicy Eggplant Shakshuka, Poached Egg, and Zhug. The pasta really shines with this flavor pairing and makes a dish that might be unfamiliar instantly approachable. The bold, fresh flavors in this plant-forward recipe are sure to delight your guests. This versatile dish can be served at any day part, at an action station, or as a single plated- entrée. Find the video, recipe, and printable recipe PDF below!
Yield: 60 oz, or 6 10 oz portions or 4 15 oz portions
Method
Bring a large pot of water to a boil, and add a handful of salt – about a tablespoon per pound of pasta.
Add the Barilla Chickpea Rotini pasta and cook for 4 minutes or until the pasta is cooked about halfway. Drain the pasta, reserving 1 cup of pasta water. Drizzle with a bit of oil, cool on a sheet tray and set aside or refrigerate.
Toss the eggplant with salt and let sit for 30 minutes in a single layer on a baking sheet. Pat off excess liquid.
Heat a sauté pan over medium high heat. Add oil and sauté the eggplant until slightly browned, and cooked through. Set aside.
Add the oil to a skillet. Add the cumin seeds and toast in the oil for a minute until aromatic. Add the onion and peppers, and sauté until they turn translucent. Season with salt and pepper. Add the garlic, chile, and ground spices, cook until aromatic. Add the bay leaves and thyme leaves; cook for 3 minutes over medium heat.
Add the tomatoes and their juice; cook over medium heat, stirring occasionally, until the sauce is thick like a paste. Season with salt and pepper.
Add the eggplant and reserved pasta water or stock to thin out to tomato sauce consistency. Let simmer so the flavors meld. Remove the bay leaf.
Add the pasta to the sauce and bring to a simmer. Cook for 1 – 2 minutes or until the pasta is cooked through.
Stir in the green onions and herbs. Adjust seasoning with salt and pepper.
To Serve: Place the pasta in a bowl. Top with a hot poached egg. Garnish with preserved lemons, and feta cheese. Serve with Zhug on the side.
Ingredients
8 oz. Barilla Chickpea Rotini pasta
1 oz., canola oil
1 ½ lb., eggplant, 1” dice
2 Tbsp., canola oil
1 tsp., cumin seeds
2 cups, onions, thinly sliced
1 cup, red bell peppers, thinly sliced
1 cup, yellow bell pepper, thinly sliced
2 ea., garlic cloves, sliced thin
1 ea. or as needed, serrano chile, minced
1 tsp., coriander seeds, toasted, ground
1 tsp., pimentón
1 ea., bay leaves
1 ½ tsp., thyme leaves, chopped
32 oz., tomatoes, canned, chopped
as needed, salt
as needed, ground black pepper
½ - 1 cup, vegetable stock
¼ cup, green onions, sliced
2 Tbsp., parsley, finely chopped
2 Tbsp., cilantro, finely chopped
Garnish
4 ea., eggs, poached
2 Tbsp., preserved lemons, fine julienne
2 Tbsp., feta cheese, crumbled
1 Tbsp., parsley, chopped
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Barilla America.
