Chickpea and pumpkin ratatouille
Packed with veggies, this chickpea and pumpkin ratatouille makes a nutritious meal or perfect accompaniment. Perfect for any occasion!
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Cooking tools:
- Oven
- Baking sheet
- Stove
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 600 grams piece jap pumpkin, chopped coarsely
- 1 tablespoon olive oil
- 1 red onion (170g), sliced thinly
- 2 cloves garlic, sliced thinly
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 400 grams can crushed tomatoes
- 1/2 cup (125ml) water
- 1 teaspoon ground allspice
- 400 grams can chickpeas, rinsed, drained
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