Name: Chickpea and vegetable gratin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

10M

Cook

40M

Total

50M

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook