Vegetables slowly stewed in a sweet tomato sauce and flavoured with fragrant herbs are always going to make for a tempting dish. Ratatouille originates from Nice in France, and if you add some chickpeas, you will have a protein-rich, more filling one-pot dish. Make this chickpea ratatouille recipe and enjoy it as a main course or a side dish. The only fresh ingredients needed are red onions, courgettes and sweet peppers. Suitable for vegans.
Serves 4 as a main or 8 as a side dish
Ingredients
- Olive oil 2 tbsp
- Red onion 2, chopped into wedges
- Garlic 4 cloves, crushed or 1 tsp garlic powder
- Courgettes 3 medium, roughly chopped
- Sweet peppers 3, roughly chopped
- Thyme 1-2 tsp
- Ripe tomatoes 6, roughly chopped
- Tin chopped tomatoes 1
- Balsamic vinegar 1 tbsp
- Chickpeas 240g precooked, or 1 tin
- Basil 2 tsp
- Lemon 1/2, zest and juice
- Salt and black pepper, to taste
Method
Step 1
Heat the oil in a large lidded pan and fry the red onion, garlic and thyme on medium-low heat for 10-15 minutes, avoiding browning them.
Step 2
Add the courgettes and peppers. Mix to combine well and fry for another 10 minutes.
Step 3
Stir in the tin of tomatoes, balsamic vinegar, ripe tomatoes and a little salt and black pepper. Cover with a lid and simmer gently for 30-35 minutes. Alternatively, if using a thermal cooker, transfer into the outer pot and leave to cook for 1-2 hours.
Step 4
Finally, stir in the chickpeas, basil and lemon zest/juice. Cook through for another 5 minutes. Season well, according to taste. Add some more thyme if needed. Make this chickpea ratatouille recipe served on its own with chunky bread, or as a side dish.
TIP: This freezes well.
