Spaghetti with Red Wine Vegetable Medley

Ingredients

• 350 g spaghetti
• 100 g chickpeas
• 2 small zucchini
• 1 eggplant
• 2 carrots
• 100 g canned chickpeas
• 1 Red Onion
• 0.25 l red wine
• 0.5 bunch Parsley
• salt (pepper)
• 2 tbsp oil

Instructions

1. 1.

   Wash the vegetables. Slice the zucchini into thin rounds. Dice the eggplant. Peel and halve the onion.

2. 2.

   Peel the carrots and slice them. Drain the chickpeas. Heat the oil in a pan. Sauté the onions. Then add the eggplant, zucchini, chickpeas and carrots, deglaze with red wine, and season with salt and pepper. Simmer covered for 25 minutes. In the meantime cook the spaghetti in plenty of salted water until al dente and drain. Serve the noodles with the vegetables and freshly chopped parsley.