Summer Chickpea Ratatouille
This colourful and summery version of a ratatouille is a great family meal solution. Easy to put together and with the added protein from chickpeas it makes the ideal healthy vegetarian option. So versatile, serve hot or at room temperature as a salad.
Makes 6
Prep Time 10 minutes
Cook Time 20 -25 minutes
Ingredients
1 medium red onion, diced
2 cloves garlic, crushed
2 Tbsp tomato paste
2 small courgettes, chopped
1 small eggplant, cut into 1 cm cubes
1 medium red capsicum, deseeded and chopped
400g can Wattie's Chopped Tomatoes in Puree
400g can Wattie's Chickpeas in Springwater, well drained
1 - 2 Tbsp basil pesto
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Heat 2 tablespoons of olive oil in a saucepan. Add chopped red onion and cook over medium heat until onion softens. Add garlic and cook a further minute. Stir in tomato paste. Add courgettes, eggplant and red capsicum and stir cooking for a further minute. Pour over Wattie's Chopped Tomatoes and stir while bringing to the boil. Reduce heat. Cover and simmer for 15 minutes. Step 2
2. Add Wattie's Chickpeas and and continue cooking for a further 5-10 minutes until the vegetables are tender. Stir through 1-2 tablespoons of basil pesto before serving. Season to taste. Step 3
3. Serve hot as a side dish with grilled chicken or fish or at room temperature as a salad garnished with crumbled feta Tips
What do I need?
Select All
1
1 medium red onion, diced
2
2 cloves garlic, crushed
3
2 Tbsp tomato paste
4
2 small courgettes, chopped
5
1 small eggplant, cut into 1 cm cubes
6
1 medium red capsicum, deseeded and chopped
7
400 g can Wattie's Chopped Tomatoes in Puree
8
400 g can Wattie's Chickpeas in Springwater, well drained
9
1 - 2 Tbsp basil pesto
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