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Kichererbsen-Kurkuma-Fusilli mit gerösteter Aubergine, Pflaumen, frischen Kräutern und Granatapfel
August 10, 2021 1 min lesen.
Chickpea Turmeric Fusilli with roasted aubergine, prunes, fresh herb and pomegranate
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Ingredients
- 2 tbsp. olive oil
- 1 tsp cumin seeds
- 1 clove garlic, minced
- 1 tsp salt
- A tiny pinch cayenne pepper (optional)
- 6 large prunes (dried plums), fnely chopped
- 1 small aubergine, diced
- 100 grams Chickpea Fusilli (1/2 package)
- A handful pine nuts
- A handful fresh mint, roughly chopped
- A handful fresh parsley, roughly chopped
- A handful fresh dill, roughly chopped
- A handful black Kalamata olives, roughly chopped
- Seeds from ½ fresh pomegranate
- 100 grams feta cheese, crumbled (optional)
- ½ tbsp. tahini
- 1 tbsp. honey
- 1 tbsp. lemon juice
- 1 small clove garlic, pressed
- 2 tbsp. olive oil
- A little water for consistency
Dressing:
Directions
Turn the oven to 200 degrees celcius.
In a bowl, combine the olive oil, cumin seeds, garlic, salt, and cayenne pepper into a marinade. Add the aubergine and the prunes, thoroughly covering them in the marinade. Transfer to an oven tray and roast in the oven for about 20 minutes.
In a large pot, boil the pasta in plenty of lightly salted water for 5 to 6 minutes. In the meantime, make the necessary preparations: whip up the dressing ingredients, toast the pine nuts in a pan until golden (about two minutes in a dry skillet, medium heat, stirring and tossing frequently), roughly chop the herbs and the olives and de-seed the pomegranate. Set all aside.
Remove the pasta from the boiling water and the aubergine and prunes from the oven. Let both cool for a minute, before adding them to a serving bowl, followed by the fresh herbs, the olives, the pine nuts and the pomegranate seeds. Give it all a quick toss, and then crumble over the feta cheese (optional). Serve with the dressing on the side.
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