Mnazaleh Mashup with Chickpea Casarecce

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe Courtesy of Chef Matt Harding

Mnazaleh is a Middle Eastern staple featuring warm spices, succulent braised eggplant, tomatoes and chickpeas with a mix of herbs for a pop of color and freshness.


Step 1

1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Cook pasta as directed on package; drain.

Step 2

2. Meanwhile, heat 1/4 cup oil in large rondeaux on medium-high heat. Working in batches, cook eggplant; 3-5 min. until golden brown, stirring frequently. Remove eggplant from pan with slotted spoon; transfer to clean bowl. Add remaining oil to pot on medium-low heat. Add onions and 3 cups water; simmer 15-20 min. or until onions begin to caramelize and most liquid is evaporated.

Step 3

3. Deglaze pan with wine. Add garlic, tomatoes and chickpeas; simmer covered 20-25 min. or until slightly reduced.

Step 4

4. Return eggplant to pot; season to taste with salt and pepper. Add 1 cup parsley, sugar and spices. Simmer mixture 30 min. or until eggplant is soft and sauce is thickened. Add pasta; toss to coat.

Step 5

5. Garnish with remaining parsley, cilantro, and vinegar before serving.

Step 6

Chef Notes: Prepare this sauce without the garnishes up to 2 days ahead. Store covered tightly in the refrigerator.


  • 3 lbs Barilla Chickpea Casarecce
  • 1/2 cup Extra virgin olive oil, divided
  • 2 quarts chopped eggplant, salted, rinsed, drained, patted dry
  • 3 large white onions, thinly sliced
  • 1-1/2 cups dry white wine
  • 6 cloves garlic, minced
  • 9 medium tomatoes, seeded, chopped
  • 24 ounces canned chickpeas, rinsed
  • Kosher salt & ground black pepper
  • 1-1/2 cups chopped Italian parsley
  • 1/3 cup sugar
  • 1-1/2 tsp dried mint
  • 3 tbsp Harissa spice mix
  • 1/2 tsp ground cinnamon
  • 3/4 cup loosely packed cilantro, chopped
  • 3/4 cup red wine vinegar
Recipe Type:
Chef Recommended Cuts
  • Chickpea Casarcce
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 296
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 333mg
Total Carbohydrate 44g
Dietary Fiber 9g
Sugars 7g
Protein 16g

Vitamin A 15%
Vitamin C 22%
Calcium 6%
Iron 22%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.