Chickpea ratatouille
Craving a flavourful and budget-friendly meal that's perfect for vegans and vegetarians? Look no further! Our Chickpea Ratatouille recipe is about to become your new go-to favourite.😋
At a Glance
Servings:
4
Difficulty:
Easy
Prep Time:
5
Cooking Time:
30
How to make Chickpea Ratatouille
With just a few simple ingredients, you can create a hearty and wholesome meal that will leave you feeling satisfied without breaking the bank. This recipe is proof that eating vegan or vegetarian doesn't have to be expensive or boring!
What you'll need:
- 400g can chickpeas drained
- 1 aubergine diced
- 1 courgette diced
- 1 red pepper diced
- 1 red onion, diced
- 1 600g pack of broccoli florrets, cut into smaller pieces
- 5 garlic cloves, crushed
- 1 170g pot Tomato Salsa
- 400g tin chopped tomatoes
- 80g lemon & coriander olives
- 280g basmati rice
- Salt and pepper to season
- 20ml olive oil
Nutritional info:
- Energy (Kcal) 470
- Fat (g) 8.5
- Saturates (g) 1.3
- Carbohydrates (g) 77
- Sugars (g) 11
- Fibre (g) 10
- Protein (g) 17
- Salt (g) 1.1
- Claims: vegan, gluten free ingredients
Method:
- In a large frying pan, stir fry the aubergine, courgette, pepper and red onion in the olive oil for 5 minutes.
- Add the garlic and broccoli and continue to stir fry being careful not to let the garlic burn for a further 5 minutes. You can add a little hot water to create some steam if the garlic begins to stick.
- Add the chopped tomatoes and tomato salsa, stir through and cover, allow to cook for 15 minutes.
- Meanwhile, boil the rice according to the packet instructions.
- While everything is cooking, chop the olives into quarters and drain the chickpeas.
- When the tomato and vegetables are ready, add the olives and chickpeas and stir to warm through.
- Serve with the basmati rice.
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