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47.3p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Deseed and thinly slice the peppers, then cut the aubergine into pieces about the same length as the pasta. Heat the oil in a large frying pan. Add the peeled garlic cloves and brown lightly on each side. Don’t let them burn. Remove, chop roughly and set aside.
Add the peppers and aubergine to the pan and cook over a medium heat for 10-12 minutes until soft, rich and golden brown, adding the chilli and halved tomatoes halfway through.
Meanwhile, boil the pasta according to pack instructions. Stir the drained chickpeas into the pan of veg and season. Cook for another 2-3 minutes to heat through thoroughly.
Stir the ZOE Daily30+ and capers into the veg and toss together to coat, finally adding the drained pasta, reserved chopped garlic cloves and the torn basil leaves. Turn the mixture to coat the pasta and serve in warm bowls with extra virgin olive oil and grated parmesan. Delicious served with a mixed leaf salad.
This makes an excellent option the following day for an easy packed lunch, so make double. Swap in sliced courgette and/or red onion for the other vegetables depending on what’s available.
Typical values per serving when made using specific products in recipe
Energy | 2,948kJ/ 703kcals |
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Fat | 23g |
Saturated Fat | 4.1g |
Carbohydrates | 89g |
Sugars | 17g |
Fibre | 20g |
Protein | 25g |
Salt | 0.8g |
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