Chickpea spaetzle with eggplant

Name: Chickpea spaetzle with eggplant
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1 cup ½-inch cubes eggplant (peeled if skin is thick); 2 teaspoons cumin seeds; ¼ cup pitted black olives, chopped; 1 teaspoon minced garlic; ¼ cup milk; 2 cups chickpea flour; Cayenne pepper; 5 tablespoons olive oil; Minced cilantro for garnish; Salt

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Cumin seeds, unground, add a nice crunch here, and, of course, great flavor. Chickpea flour, like chestnut flour, can be found at many specialty and natural food stores. Note that this eggplant preparation would make a great pasta sauce or side dish on its own.

Ingredients

Salt
2 cups chickpea flour
¼ cup milk

Gluten-free
Vegetarian
Pasta

Method

Bring a large pot of water to a boil and salt it. Combine the flour, milk, 1 tablespoon of the olive oil, a large pinch of salt, and a small pinch of cayenne in a bowl and beat well.
Strain the batter through a coarse colander or spaetzle maker into the boiling water a