Chickpea ratatouille | Women's Weekly Food

Ingredients

• 2 tablespoon olive oil thin wedges
• 1 medium red onion (170g), cut into
• 2 clove garlic, crushed
• 1 medium eggplant (300g), chopped coarsely
• 1 medium red capsicum (bell pepper) (200g), chopped coarsely
• 2 medium zucchini (240g), sliced thickly
• 400 gram (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained chopped coarsely
• 4 small roma (egg) tomatoes (240g),
• 2 tablespoon tomato paste
• 1/2 cup (125ml) water
• 2/3 cup loosely packed fresh basil leaves