Quick & Easy

Chickpea and pumpkin ratatouille

Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.
pumpkin and chickpea ratatouille



1.Preheat oven to 220°C/200°C fan-forced.
2.Place pumpkin, in single layer, on oven tray; drizzle with half the oil. Roast, uncovered, about 20 minutes or until tender.
3.Heat remaining oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Add vinegar; cook, stirring, 1 minute. Add undrained tomatoes, the water, allspice, chickpeas and pumpkin; bring to the boil. Simmer 5 minutes.

Stir ⅓ cup of loosely packed fresh basil leaves into steamed couscous for a tasty accompaniment to the ratatouille.


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