Chickpea ratatouille | Women's Weekly Food

Name: Chickpea ratatouille | Women's Weekly Food
Ingredients: 2 tablespoons olive oil thin wedges; 1 medium red onion (170g), cut into; 2 cloves garlic, crushed; 1 medium eggplant (300g), chopped coarsely; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 2 medium zucchini (240g), sliced thickly; 400 grams (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained chopped coarsely; 4 small roma (egg) tomatoes (240g),; 2 tablespoons tomato paste; 1/2 cup (125ml) water; 2/3 cup loosely packed fresh basil leaves

www.womensweeklyfood.com.au

Chickpea ratatouille for a quick and vegetarian dinner | Women's Weekly Food. Serves 4, total time 50 minutes.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

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