Veggie ratatouille with chickpeas and pan griddled bread
Serves: 2-4
Preparation time: 30 minutes
Cooking time: 1 hour
Beautiful fresh spring/summery flavours – this is such a simple meal but its incredibly delicious.
Veggie ratatouille with chickpeas and pan griddled bread
For the ratatouille
- 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
- 450 g jar of roast red peppers (drained and chopped up)
- 1 can crushed tomatoes
- 1 tsp balsamic glaze
- 1 tsp sea salt flakes
- Pinch of black pepper
- Pinch of chilli flakes
- 1 can chickpeas (drained)
- 1 tbsp extra virgin olive oil
For the pan griddled bread
- 2- 4 slices sourdough or bread of choice
- 2 tbsp extra virgin olive oil
- Sprinkle of sea salt flakes
For the toppings
- Fresh thyme
For the tahini dressing
- 2 tbsp tahini
- Juice 1/2 lemon
- Big pinch sea salt flakes
- 1 tbsp extra virgin olive oil
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.
For the 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.
For the tahini dressing
Add all the ingredients to a jar and mix to combine.
Recipe curtesy of Rebel Recipes
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