Easy Summer Chickpea Ratatouille

This colourful and summery version of ratatouille is easy to put together and is packed with an extra dose of protein thanks to Wattie’s Chickpeas in Spring Water. It’s a great vegetarian option to bring to summer barbecues. Serve hot or at room temperature as a salad. 

  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • YieldServes 6

Ingredients

Method

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.

2

Stir in tomato paste. Add courgettes, eggplant and red capsicum and stir cooking for a further minute. 

3

Pour over Wattie’s Chopped Tomatoes and stir while bringing to. the boil. Reduce heat. Cover and simmer for 15 minutes.

4

Add Wattie’s Chickpeas 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.

5

Serve hot as a side dish with grilled chicken or fish or at room temperature as a salad garnished with crumbled feta

6

Enjoy!

This recipe is courtesy of Wattie’s Food In A Minute.


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