Sicilian Chickpea & Eggplant Ragù over Zucchini Noodles

Ingredients

Steps

1. Step 1

   Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

   • 3 tbspextra virgin olive oil
   • 1diced yellow onion
   • 4 clovesminced garlic cloves

2. Step 2

   Add the diced eggplant to the skillet and cook, stirring occasionally, until the eggplant is tender and lightly browned, about 10 minutes. This step helps to develop a deep, rich flavor and soften the eggplant.

   • 2 mediummedium eggplants, diced

3. Step 3

   Stir in the drained chickpeas, crushed tomatoes, tomato paste, and vegetable broth. Add the dried oregano, dried basil, crushed red pepper flakes, salt, and freshly ground black pepper. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.

   • 2 cupscanned chickpeas, drained and rinsed
   • 2 tbsptomato paste
   • 1 cupvegetable broth
   • 1 tspdried oregano
   • 1 tspdried basil
   • ¼ tspcrushed red pepper flakes
   • 1 tspsalt
   • ½ tspfreshly ground black pepper

4. Step 4

   Meanwhile, prepare the zucchini noodles by spiralizing the zucchini. Place the noodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Then gently pat dry with paper towels.

   • 4 mediummedium zucchini, spiralized into noodles
   • 1 tspsalt

5. Step 5

   Heat a large nonstick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still crisp. Avoid overcooking to maintain their texture. Season lightly with salt and pepper.

   • 4 mediummedium zucchini, spiralized into noodles
   • 1 tspsalt

6. Step 6

   Serve the warm chickpea and eggplant ragù spooned generously over the zucchini noodles. Garnish with fresh basil leaves and, if desired, sprinkle with grated Pecorino Romano cheese for a savory finish.

   • 2 cupscanned chickpeas, drained and rinsed
   • 2 mediummedium eggplants, diced
   • 4 mediummedium zucchini, spiralized into noodles
   • 8 leavesfresh basil leaves, for garnish
   • ¼ cupgrated Pecorino Romano cheese (optional)