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Spaghetti Alla Melanzane with Tomatoes & Chickpeas
Ingredients
  • 1 ½ cups cooked chickpeas
  • 1 lb eggplant, diced (5 cups)
  • 1 lb vine tomatoes, seeded and chopped (2 cups)
  • ½ cup plus ⅓ cup chopped fresh basil, divided
  • 6 tbsp balsamic vinegar
  • 2 tbsp plus 2 tsp extra-virgin olive oil, divided
  • 1 tsp raw honey
  • 1 ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 6 oz whole-wheat spaghetti
  • 3 cloves garlic, minced
  • 6 oz baby spinach, chopped (6 cups)
  • ¾ cup crumbled feta cheese
Steps
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