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Mnazaleh Mashup

Serves12
IngredientsPasta
Menu PartEntree
Cuisine TypeMediterranean
Chickpea pasta with veggie sauce

Chef Matt Harding

Piada Italian Street Food

Columbus, Ohio-based

Mnazaleh is a Middle Eastern dish featuring warm spices, braised eggplant, tomatoes and chickpeas with a mix of herbs for a pop of color and freshness. Chef Matt Harding of Piada Italian Street Food pairs the combo with chickpea casarecce, a short pasta noodle with curled edges and a groove down the middle. It’s made with gluten-free chickpea flour instead of wheat flour and the shape nicely absorbs the robust veggie sauce.

 

Ingredients

3 lb. chickpea casarecce pasta

1/2 cup extra virgin olive oil, divided

2 qt. chopped eggplant, salted, rinsed, drained and patted dry

3 large white onions, thinly sliced

1 1/2 cups dry white wine

6 garlic cloves, minced

9 med. tomatoes, seeded and chopped

24 oz. canned chickpeas, rinsed

Kosher salt and ground black pepper

1 1/2 cups chopped Italian parsley, divided

1/3 cup sugar

1 1/2 tsp. dried mint

3 tbsp. harissa spice mix

1/2 tsp. ground cinnamon

3/4 cup loosely packed cilantro, chopped

3/4 cup red wine vinegar

Steps

1. Bring salted water to a boil in steam-jacketed kettle or large stockpot over high heat. Cook pasta as directed on package; drain.

2. Meanwhile, heat 1/4 cup olive oil in large rondeaux over medium-high heat. Working in batches, cook eggplant 3 to 5 minutes or until golden brown, stirring frequently. Remove eggplant from pan with slotted spoon; transfer to clean bowl.

3. Add remaining olive oil to pot; reduce heat to medium-low. Add onions and 3 cups water; simmer 15 to 20 minutes or until onions begin to caramelize and most liquid is evaporated.

4. Deglaze pan with wine. Add garlic, tomatoes and chickpeas; cover and simmer 20 to 25 minutes, or until slightly reduced.

5. Return eggplant to pot; season to taste with salt and pepper. Add 1 cup parsley, sugar and spices. Simmer mixture 30 minutes or until eggplant is soft and sauce is thickened. Add pasta; toss to coat.

6. To serve, plate and garnish with remaining parsley, cilantro and vinegar.

Photo courtesy of Barilla

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