CHICKPEA ROTINI WITH SPICY EGGPLANT SHAKSHUKA, POACHED EGG, AND ZHUG Yield: 60 oz, or 6 10 oz portions or 4 15 oz portions Ingredients Amounts

Barilla Chickpea Rotini pasta 8 oz.

Canola oil 1 oz. Eggplant, 1” dice 1 ½ lb.

Canola oil 2 Tbsp. Cumin seeds 1 tsp. Onions, thinly sliced 2 cups Red bell peppers, thinly sliced 1 cup Yellow bell pepper, thinly sliced 1 cup Garlic cloves, sliced thin 2 ea. Serrano chile, minced 1 ea. or as needed Coriander seeds, toasted, ground 1 tsp. Pimentón 1 tsp. Bay leaves 1 ea. Thyme leaves, chopped 1 ½ tsp. Tomatoes, canned, chopped 32 oz. Salt as needed Ground black pepper as needed Vegetable stock ½ - 1 cup

Green onions, sliced ¼ cup Parsley, finely chopped 2 Tbsp. Cilantro, finely chopped 2 Tbsp.

Garnish Eggs, poached 4 ea. Preserved lemons, fine julienne 2 Tbsp. Feta cheese, crumbled 2 Tbsp. Parsley, chopped 1 Tbsp.

Method 1. Bring a large pot of water to a boil, and add a handful of salt – about a tablespoon per pound of pasta. 2. Add the Barilla Chickpea Rotini pasta and cook for 4 minutes or until the pasta is cooked about halfway. Drain the pasta, reserving 1 cup of pasta water. Drizzle with a bit of oil, cool on a sheet tray and set aside or refrigerate. 3. Toss the eggplant with salt and let sit for 30 minutes in a single layer on a baking sheet. Pat off excess liquid. 4. Heat a sauté pan over medium high heat. Add oil and sauté the eggplant until slightly browned, and cooked through. Set aside. 5. Add the oil to a skillet. Add the cumin seeds and toast in the oil for a minute until aromatic. Add the onion and peppers, and sauté until they turn translucent. Season with salt and pepper. Add the garlic, chile, and ground spices, cook until aromatic. Add the bay leaves and thyme leaves; cook for 3 minutes over medium heat. 6. Add the tomatoes and their juice; cook over medium heat, stirring occasionally, until the sauce is thick like a paste. Season with salt and pepper. 7. Add the eggplant and reserved pasta water or stock to thin out to tomato sauce consistency. Let simmer so the flavors meld. Remove the bay leaf. 8. Add the pasta to the sauce and bring to a simmer. Cook for 1 – 2 minutes or until the pasta is cooked through. 9. Stir in the green onions and herbs. Adjust seasoning with salt and pepper. 10. To Serve: Place the pasta in a bowl. Top with a hot poached egg. Garnish with preserved lemons, and feta cheese. Serve with Zhug on the side.

Source: Copyright The Culinary Institute of America 2020. All rights reserved. ZHUG Yield: 1 Cup Ingredients Amounts

Coriander seed ½ tsp. Cumin seeds ¼ tsp. Black peppercorns, whole ½ tsp. Green cardamom pods, seeds only, 2 ea. toasted (optional) Garlic, chopped 1 ea. Serrano, chopped 2 ea. Salt 1 tsp. + additional as needed Cilantro leaves and fine stems, packed ½ cup roughly chopped Parsley leaves and fine stems, packed ½ cup roughly chopped Extra-virgin olive oil ¼ cup Lemon juice 2 tsp.

Method 1. Toast the seeds separately in a dry sauté pan. 2. Combine coriander seeds, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. 3. Add garlic, chilies, and salt and pound into a rough paste. 4. Add cilantro and parsley a little at a time, pound into a rough paste. 5. Once a coarse paste is achieved, slowly drizzle in olive oil while pounding to form an emulsion. Season to taste with more salt. 6. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks

Note: To make in a food processor, place all ingredients in a food processor and pulse to a coarse puree.

Source: Copyright The Culinary Institute of America 2020. All rights reserved.