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.
400g can Wattie's Chickpeas in Springwater, well drained
1 - 2 Tbsp basil pesto
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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.
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.
3. Serve hot as a side dish with grilled chicken or fish or at room temperature as a salad garnished with crumbled feta
What do I need?
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
400 g can Wattie's Chopped Tomatoes in Puree
400 g can Wattie's Chickpeas in Springwater, well drained