Name: Veggie Ratatouille with Chickpeas
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 red onion sliced; 2 tbsp olive oil; 4 cloves garlic sliced; 1 courgette sliced into medium cubes; 1 aubergine chopped into medium cubes; 1 tbsp smoked paprika; 2 tbsp fresh thyme; 1 tsp cumin seeds; 1 tbsp tomato purée; 1 jar 450g roast red peppers drained and chopped up; 1 can crushed tomatoes or tomatoes; 1 tsp balmamic glaze; 1 tsp sea salt flakes; Pinch black pepper; Pinch chill flakes – optional; 1 can chickpeas drained; 1 tbsp extra virgin olive oil

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Don’t forget the pan-griddled bread to dip in when you’re done!

Duration1 hr 30 mins

Cook Time1 hr

Prep Time30 mins

Servings

Ingredients

1 red onion sliced
2 tbsp olive oil
4 cloves garlic sliced
1 courgette sliced into medium cubes
1 aubergine chopped into medium cubes
1 tbsp smoked paprika
2 tbsp fresh thyme
1 tsp cumin seeds
1 tbsp tomato purée
1 jar 450g roast red peppers drained and chopped up
1 can crushed tomatoes or tomatoes
1 tsp balmamic glaze
1 tsp sea salt flakes
Pinch black pepper
Pinch chill flakes – optional
1 can chickpeas drained
1 tbsp extra virgin olive oil

Instructions

In a large pan, add the oil and then fry the onion for 10 minutes until soft.
Add the chopped veg and fry for a further 5- 7 minutes until the veg softens.
Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine.
Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.
You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning.
Turn off the heat and add the extra virgin olive oil.

Pan griddled bread;

Heat a griddle pan to medium.
Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt
Add to the pan and toast on one side the flip until toasted on the other side.