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Ratatouille with Roasted Vegetables and Chickpeas

Raya AndonovaRaya Andonova
MasterChef
1711k
Nadia Galinova
Translated by
Nadia Galinova
Ratatouille with Roasted Vegetables and Chickpeas
Image: Raya Andonova
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Preparation
10 min.
Cooking
35 min.
Тotal
45 min.
Servings
3
"Add chickpeas to the classic ratatouille and you will create really filling dish"

Ingredients

  • eggplants - 1 pc.
  • zucchini - 1 pc.
  • peppers - 1 pc.
  • onion - 1 onion
  • garlic - 2 cloves
  • tomato puree - 1 tbsp.
  • tomatoes - 1 tin (400 g)
  • chickpeas - 1 tin (500 g)
  • smoked paprika - 1 tsp.
  • salt
  • sugar - 1 tsp.
  • oil
  • parsley (optional)
measures

How to make

The eggplant and the zucchini are washed, peeled (optional), then cut into bulky pieces along with the pepper.

Pour the vegetables into a greased baking pan, sprinkle them with salt and roast in a 220°C oven, until they're done.

The onion is cut into small pieces and the garlic is finely chopped.

Fry the onion in heated oil, sprinkle it with smoked paprika and mix.

Pour the strained chickpeas and a little after that add the tomatoes and as much sugar and salt as you like.

Leave the dish for a few minutes, then pour the roasted vegetables, garlic and chopped parsley.

Leave the ratatouille on low heat for a few more minutes.

The ratatouille with roasted vegetables and chickpeas is very tasty.

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