Easy, healthy and budget friendly, this chickpea Ratatouille recipe is a sort of cross between ratatouille and a tagine, with a definite North African vibe from the cumin and coriander.
It goes brilliantly with couscous or brown rice.
Put the olive oil in the base of a wide, deep pan. Add the chopped red onion and put the lid on. Sweat the onion on a low heat unitl it is translucent, bu not brown. I find this take about 5 minutes.
Meanwhile you can chop the other vegetahles and grind your spices.
Turn the heat up high and add the aubergine. Stir-fry until the aubergine is nicely brown (you may need to add a splash more oil), then add in the courgette and stir-fry for anotyher minute.
Turn the heat down and add the crushed garlic, chilli and spices.
Fry for another minute.
Add the chopped tomatoes, plus about half a tin of water and some salt and pepper, then bring up to the boil.
Add the drained chickpeas and turn down low. Leave to simmer for 10 minutes with the lid off, stirring occasionally.
After 10 minutes, give the chickpea ratatouille a stir and then get on with making the couscous.
I recommend you dom't follow the packet instructions as, in my experience, it always ends up stodgy, stuck to the pan and overcook. This is the method which result in a nice fluffy couscous everytime:
Use a saucepam with a lid. Put in 200g couscous, 300g boiling water and a couple of twists of salt ad pepper.
Turn on the heat and bring to the boil. As soon as the water is bubbling, turn the heat off, clamp on the lid and leave well alone for up to 5 minutes.
Fluff up with a fork, put the lid back on and leave fort a further 5 minutes.
Fluff again and you are done.
By the time the couscous is done the ratatouille will be too.
Serve and eat.
Ingredients
Directions
Put the olive oil in the base of a wide, deep pan. Add the chopped red onion and put the lid on. Sweat the onion on a low heat unitl it is translucent, bu not brown. I find this take about 5 minutes.
Meanwhile you can chop the other vegetahles and grind your spices.
Turn the heat up high and add the aubergine. Stir-fry until the aubergine is nicely brown (you may need to add a splash more oil), then add in the courgette and stir-fry for anotyher minute.
Turn the heat down and add the crushed garlic, chilli and spices.
Fry for another minute.
Add the chopped tomatoes, plus about half a tin of water and some salt and pepper, then bring up to the boil.
Add the drained chickpeas and turn down low. Leave to simmer for 10 minutes with the lid off, stirring occasionally.
After 10 minutes, give the chickpea ratatouille a stir and then get on with making the couscous.
I recommend you dom't follow the packet instructions as, in my experience, it always ends up stodgy, stuck to the pan and overcook. This is the method which result in a nice fluffy couscous everytime:
Use a saucepam with a lid. Put in 200g couscous, 300g boiling water and a couple of twists of salt ad pepper.
Turn on the heat and bring to the boil. As soon as the water is bubbling, turn the heat off, clamp on the lid and leave well alone for up to 5 minutes.
Fluff up with a fork, put the lid back on and leave fort a further 5 minutes.
Fluff again and you are done.
By the time the couscous is done the ratatouille will be too.
Serve and eat.