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Pasta crema di ceci e melanzane croccanti (vegan dish inspired by Spaghetti Carbonara)
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Semolina spaghetti (NO EGGS)500 g
- Raw chickpeas, already hydrated and frozen1 cup
- Olive oil1/4 cup
- Cachaça50 ml
- Pasta cooking water4 cup
- Salt to taste
- Black pepper, medium ground to taste
- Eggplant1 unit(s)
- Red Wine Vinegar2 tablespoon
- Brown Sugar1 teaspoon
- Black pepper to taste
- Cayenne Pepper to taste
- Garlic (tooth)2 unit(s)
- Fennel or cumin, ground to taste
- Rice Flour to taste
- Breadcrumbs to taste
- Olive oil, to brown the eggplant to taste
- To make this dish, you should already have 1 cup of chickpeas in the freezer, measured swollen (after hydration). For me, this is something commonplace, as I use it in several recipes (flour, scrambles, quiches and sweets, in addition to being able to use it directly in stews and casseroles). To defrost, place in a sieve under running water. If you are not in the habit of doing this, soak 1/2 cup of the dry grain overnight before starting.
- This is an original recipe. Do not play without credits.
- Place the hydrated chickpeas, cachaça, olive oil and black pepper in the blender and set aside.
- Meanwhile, peel the eggplant, cut it into small cubes and season with salt, black pepper, cayenne pepper, fennel (or cumin), vinegar, crushed garlic and let it rest for 15 minutes.
- Fill a large pot with plenty of water, add salt (until it is even slightly salty) and bring to a boil.
- Returning to the eggplant, add rice flour and enough breadcrumbs directly to the bowl, stirring gently to cover the cubes and incorporate the spices. Now cover the bottom of a wide non-stick frying pan with olive oil, heat and brown the eggplant (be patient and give it time to form the skin before stirring). Alternatively, spread the cubes with a drizzle of olive oil over a silpat and bake until golden. Reserve.
- Cook the spaghetti. When reaching the al dente point, remove 4 cups of the cooking water and add 3 cups of the water directly to the blender, beating until you get a smooth cream. Drain the pasta, return to the pan (off) and immediately pour in the chickpea cream and stir, mixing the cream with the last cup of cooking water. Check the salt (remember: the pasta cooking water already has salt) and add only if necessary.
- Distribute the noodles in 4 deep plates, cover with the crispy eggplant, finishing with chopped parsley and black pepper. Serve immediately.
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