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Vegan eggplant sauce with roasted chickpeas

Vegan eggplant sauce with roasted chickpeas

Everyone loves pasta. It is super easy to make, simple and so delicious. In this recipe, I used baked eggplant to make this meal a lot more fun and creamy. This vegan eggplant sauce with roasted chickpeas is so delicious, flavorful, and perfect for an easy dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

Pasta sauce
  • 2 eggplants
  • 2 tbsp oil
  • 1 garlic
  • 1/2 tsp salt
  • 1/2 tbsp black pepper
  • 1/2 tbsp onion powder
  • 1/2 cup soy cream /soy milk
  • 1 cup soy milk
  • Juice of half of lemon
Roasted chickpeas
  • 1 tbsp oil
  • 2 cups cooked chickpeas
  • 1/2 tsbp garlic powder
  • 1/2 tbsp paprika
  • 1/3 tbsp smoked paprika
  • 1/3 tbsp cumin
  • 1/2 tsp salt
  • 1/3 tbsp black pepper

Method
 

  1. First, cook whole eggplants in the oven for about 30-40 minutes until soft and squishy.
  2. Next, in the pan fry garlic in the oil, add in roasted eggplant (without skin) spices, and cook for about 1 minute. Then add in soy cream, and soy milk. Cook for about 5 minutes and lastly add lemon juice.
  3. Next, add oil into a separate pan along with chickpeas and spices. Cook for about 5 minutes or until crispy.
  4. Serve with cooked pasta and arugula. Enjoy!