Recipe

Chickpea and vegetable gratin

This chickpea and veg gratin is the perfect vegetarian winter warmer. It's a delicious way to pack in all those vegetables, topping off with beautiful melted tasty cheese.

Sep 23, 2015 10:15pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
    • Print
    Print
Chickpea and vegetable gratin

Ingredients

Chickpea and vegetable gratin
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 4 clove garlic, crushed
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon chilli flakes
  • 2 x 400g cans diced tomatoes
  • 2 large red capsicum (700g)
  • 2 medium eggplant (600g), cut into 5mm slices
  • 3 medium zucchini (360g), cut into 5mm slices
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup coarsely chopped fresh basil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon white sugar
  • 1 cup (80g) finely grated parmesan

Method

Chickpea and vegetable gratin
  • 1
    Heat half the oil in a medium saucepan; cook onion, stirring, until softened. Add garlic, allspice and chilli; cook, stirring, until fragrant. Add undrained tomatoes; simmer, uncovered, for 15 minutes or until sauce thickens slightly.
  • 2
    Preheat grill. Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin then cut capsicum into 3cm pieces.
  • 3
    Preheat grill. Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin then cut capsicum into 3cm pieces.
  • 4
    Preheat oven to 200°C (180°C fan).
  • 5
    Stir chickpeas, herbs and sugar into tomato sauce. Place half the combined capsicum, eggplant and zucchini in a shallow 10-cup (2.5-litre) ovenproof dish; pour half the chickpea sauce over vegetables. Repeat layering; sprinkle with cheese. Cook, uncovered, for 20 minutes or until browned lightly.

Notes

While large self-serve dishes are all the thing at the moment, you can cook and serve this in individual ramekins if you prefer. You will need for this recipe a shallow 10-cup (2.5-litre) ovenproof dish. You could also use six 2-cup (500ml) ovenproof dishes instead of a 10-cup dish in step 5, if preferred.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food