Recipe

Chickpea ratatouille

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Chickpea ratatouille
  • 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

Chickpea ratatouille
  • 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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