No-Sodium Vegetable and Chickpea Pasta
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Ingredients
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**Dried Ingredients**

- 16 oz (1 pound) whole wheat fusili
- 0.5 pounds dry chickpeas

**Fresh Vegetables**

- 1 pound onions (2-3 large), diced
- 6-8 cloves garlic, minced
- 1.5 pounds mushrooms, sliced
- 1.5 pounds eggplant, cut into 1/2 inch cubes
- 1 pound carrots, diced
- 1.5 pounds zucchini, cut into 1/2 inch cubes

**Sauce Base**

- Two 28-oz cans no-salt-added crushed tomatoes
- 2-3 tablespoons balsamic vinegar

**Herbs and Spices**

- 2 teaspoons dried oregano
- Black pepper to taste
- Red pepper flakes to taste
- Optional: fresh basil for garnish
- Extra virgin olive oil for sautéing

Method
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**Day Before: Prepare Chickpeas**

1. Soak chickpeas in plenty of water for 24 hours
2. Drain and rinse
3. Cook at 250°F for 3 hours or until tender
4. Drain and set aside

**Prepare Vegetables**

1. **Eggplant**: Microwave cubed eggplant for 1-3 minutes, spread on paper towels and pat dry
2. **Mushrooms**: Dry brown in large pan at 250°F, add 2 tablespoons olive oil, increase to 350°F until well-browned
3. **Onions and garlic**: Sauté in 2 tablespoons olive oil at 350°F until translucent, deglaze with balsamic vinegar
4. **Carrots**: Sauté in 1 tablespoon olive oil at 350°F until slightly softened
5. **Eggplant**: Sauté in 2 tablespoons olive oil at 350°F until golden brown

**Prepare Pasta and Final Dish**

1. Cook pasta for 2 minutes less than package directions
2. In large pot, combine crushed tomatoes, all sautéed vegetables (except zucchini), chickpeas, and seasonings
3. Bring to simmer at 200-225°F
4. Add raw zucchini, simmer 5 minutes
5. Add partially cooked pasta
6. Continue cooking until pasta is al dente

Notes
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- Yields approximately 8-10 servings
- No salt is added at any stage
- Store leftovers in refrigerator for up to 5 days