Explore the unique ways companies are creating things like pasta out of everything but grains.  In today’s post, I share an Organic Chickpea Fusilli Pasta | Eggplant, Tomatoes Parsley Recipe that will make your body and garden happy!

Organic Chickpea Fusilli Pasta | Eggplant, Tomatoes Parsley Recipe

Organic Chickpea Fusilli Pasta | Eggplant, Tomatoes Parsley Recipe

This recipe is from the Explore Cuisine Organic Chickpea Fusilli Pasta box! This recipe filled with homegrown veggies the pasta is a plant-based protein.

The recipe is inspired by Explore Cuisine 

The Pasta

Organic Chickpea Fusilli Pasta | Eggplant, Tomatoes Parsley Recipe

You wouldn’t know after one bite that it is made from a vegetable. The pasta featured in today’s post is by Explore Cuisine. The main ingredient is Chickpea which is a vegetable that is high in fiber. Explore Cuisine Organic Chickpea Fusilli Pasta is Gluten-free, vegan, Non-GMO Verified, USDA Organic.  You can find this product at most grocery stores or on Amazon. 

 Vegetables In The Recipe

In today’s featured post I’m using tomatoes and parsley that I grew in my Geodesic Bio Dome.

Roasting vegetables with olive oil and light seasoning brings out an amazing flavor.  It is important to be sure the diced vegetables are even so they all cook the same and do not add too much olive oil.

Dinner is Served

The Organic Chickpea Fusilli Pasta mixed with homegrown veggies recipe makes a healthy meal any time of the day.

Facts About Chickpeas

Did you know chickpeas are also called garbanzo beans? Below are a few additional facts about the bean:

  • chickpeas are very high in folate and magnesium
  • A great source for fiber
  • The plant has chemicals to fight heart disease and cancer
  • Chickpeas bought prepared in cans are excellent and still contain the important nutrients.

Organic Chickpea Fusilli Pasta | Eggplant, Tomatoes Parsley Recipe



  • 8 oz [chickpea fusilli pasta, cooked
  • 3 fairy tale eggplants, small slices
  • 2 cups of cherry tomatoes, halved
  • 4 garlic cloves, smashed
  • olive oil
  • 1/3 cup of parsley chopped
  • 2 green onion, sliced
  • salt and pepper to taste


  1. Toss eggplant and tomatoes with olive oil. Roast at 400*F until brown and tender. (about 10 minutes) Keep an eye on this so they don’t burn.
  2. Mix the roasted veggies with fusilli.
  3. Toss in parsley.
  4. Splash with additional Olive Oil.
  5. Season with salt and pepper.

Let’s Connect

I’d love to hear from you so please share by commenting below. Have you tried the organic chickpea fusilli? I’d love it if you connected with me on social media using the links on this page. I use  Twitter daily!

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