Name: Chickpea ratatouille
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil thin wedges; 1 medium red onion (170g), cut into; 2 clove garlic, crushed; 1 medium eggplant (300g), chopped coarsely; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 2 medium zucchini (240g), sliced thickly; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained chopped coarsely; 4 small roma (egg) tomatoes (240g),; 2 tablespoon tomato paste; 1/2 cup (125ml) water; 2/3 cup loosely packed fresh basil leaves

Ingredients

2 tablespoon olive oil thin wedges

1 medium red onion (170g), cut into

2 clove garlic, crushed

1 medium eggplant (300g), chopped coarsely

1 medium red capsicum (bell pepper) (200g), chopped coarsely

2 medium zucchini (240g), sliced thickly

400 gram (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained chopped coarsely

4 small roma (egg) tomatoes (240g),

2 tablespoon tomato paste

1/2 cup (125ml) water

2/3 cup loosely packed fresh basil leaves

Method

1.Heat half the oil in large frying pan; cook onion and garlic, stirring, about 5 minutes or until onion softens. Remove from pan.

2.Heat remaining oil in same pan; cook eggplant, capsicum and zucchini, stirring, about 5 minutes or until eggplant is browned lightly.

3.Return onion mixture to pan with chickpeas,tomato,paste and the water;simmer,covered,about 10 minutes or until vegetables soften.Remove from heat; stir in basil.

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