Eggplant & Chickpea Penne Pasta
Written by Eli Ben-yehudaOn December 17, 2018
This week’s recipe goes along with Dr. Caldwell Essylstines M.D’s diet for reversing heart disease and lowering high blood pressure. I love animals, but this recipe is not about animals rights. It is about maintaining high standards for health. This is a health issue. If you are one of those people who are looking to pound heart disease and high blood pressure into the ground, then this recipe is for you.
Enjoy this meal with a lovely tossed green salad. And remember to use only whole wheat pasta or soybean pasta.
Toast saffron threads in a dry frying pan set over a medium heat for 20–30 seconds. Place in a small bowl and crumble with your fingers. Add 2 tablespoons of the hot stock and set aside.
Heat the oil in a large saucepan. (For those being more conscious suate vegetables in broth.) Add the onion and fry for 5–6 minutes. Add the cumin and fry for a further 20–30 seconds, then stir in the aubergine, red pepper, tomatoes, cinnamon, coriander stalks, saffron liquid and remaining stock. Cover and simmer for 20 minutes.
Add the chickpeas to the saucepan and season to taste with salt and pepper. Simmer for a further 5 minutes, removing the lid to reduce and thicken the sauce if necessary.
Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8–10 minutes, or until tender but still firm to the bite. Drain and transfer to a warmed serving bowl.
Add the sauce and half the coriander leaves, then toss. Garnish with the remaining coriander and serve immediately with the harissa or chili sauce.
Written by Eli Ben-Yehuda
With a passion for health advocacy Eli researches and writes many articles concerning improving the lives of people diagnosed with high blood pressure and the complications they experience. He believes educating people is the best way to improve their overall health.
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