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Cold pasta alla Norma with chickpeas and ricotta salata

Aubergine, cherry tomatoes and ricotta salata with chickpeas for a vegetarian one-dish meal.

  • 35 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Cold pasta alla Norma with chickpeas and ricotta salata

Per serving

Calories
568 kcal
Protein
22.2 g
Carbohydrates
80.4 g
Fat
19.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat pasta65 g
  • Eggplant180 g
  • Cooked chickpeas80 g
  • Cherry tomatoes120 g
  • Ricotta salata25 g
  • Basil4 g
  • Extra virgin olive oil10 g
  • Saltto taste

Contains: gluten, lactose,

In season: July – September

Method

  1. Preheat a conventional oven to 220 °C and line a baking tray with baking paper.
  2. Wash and trim the aubergines and cut them into 2 cm cubes; toss with the oil and a pinch of salt, spread on the tray and roast for 20 minutes, turning halfway, until soft and golden.
  3. Meanwhile bring a pan of water to the boil, salt it and cook the wholemeal pasta for the time on the packet, until al dente; drain and cool under cold water.
  4. Wash the cherry tomatoes and cut them into wedges; rinse and drain the chickpeas.
  5. Combine the pasta, aubergines, chickpeas and tomatoes, adjust the salt and finish with the grated ricotta salata and torn basil.

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