Chickpea pasta salad with eggplant and pomegranate

Step 1/3

• 1 eggplant
• 1 red onion
• 4 figs
• 30 almonds
• ½ pomegranate

• knife
• bowl

Wash the eggplant and cut into thin slices. Mix in a bowl with 1 tsp salt and let sit. Peel the onion and cut into fine slices. Remove the pomegranate seeds from the skin and roughly chop the almonds.

Step 2/3

• 200 g chickpea pasta
• 1 canned crushed tomato
• 30 g olive oil
• 30 g raisins
• ½ tsp almond
• ¼ tsp ground cinnamon

• pot
• frying pan

Cook the chickpea pasta according to package instructions. Squeeze the eggplant slices to remove the excess water and fry them in a pan with a little olive oil until golden brown on both sides. Remove and set aside. Then sauté the onions in the same pan with the remaining olive oil. Add the cumin and cinnamon and fry briefly. Then add the tomatoes, raisins and eggplant and let simmer for approx. 5 min. Season to taste with salt and pepper.

Step 3/3

• 2 tbsp tahini
• 50 g yogurt
• 1 lemon
• salt
• pepper
• 5 g mint
• 5 g parsley

Mix the tahini with a little pasta water until creamy. Then drain the pasta and mix with some olive oil. Next, mix the pasta with the sauce. Season with salt, pepper and lemon juice. Then spread the figs, pomegranate seeds, yogurt, tahini sauce, almonds and the herbs on top. Enjoy!

Enjoy your meal!