Spaghetti with Smoky Eggplant Sauce

• 2 cups baba ghanoush (16 ounces)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• One 15-ounce can chickpeas, rinsed and drained
• 3 scallions, thinly sliced
• 1 pound spaghetti
• Kosher salt
• Pepper
• Salted toasted sunflower seeds, for garnish

1. In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas and scallions.
2. In a large pot of salted boiling water, cook the spaghetti until al dente.
3. Drain, reserving 1 cup of the pasta cooking water.
4. Add the spaghetti and the reserved pasta water to the sauce, season generously with salt and pepper and toss to coat.
5. Sprinkle with sunflower seeds and serve.

baba ghanoush, extravirgin olive oil, lemon juice, chickpeas, scallions, spaghetti, kosher salt, pepper, sunflower seeds

Taken from www.foodandwine.com/recipes/spaghetti-with-smoky-eggplant-sauce (may not work)