Chickpea Ratatouille
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- Total Time
- 1hr 20mins
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- Serves
- 6
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- Calories
- 341
Vegetarian ratatouille packed with Mediterranean vegetables, such as eggplant, zucchini, peppers, herbs and chickpeas.
Inspired by: https://www.taste.com.au/recipes/chickpea-ratatouille-recipe/5vk2kks5recipe updated 25 Jan. 2022
Ingredients
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- Eggplant
- 1
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- Capsicum
- 2
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- Zucchini
- 2
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- Lemon
- 1
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- Fresh basil leaves
- 3 sprigs
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- Red onion
- 1
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- Tomato
- 2
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- Green beans
- 300 g
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- Kalamata olives
- 80 g
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- Canned chickpeas
- 400 g
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- Fresh basil leaves
- 1 sprig
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- Extra virgin olive oil
- 3 tablespoons
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- Garlic clove
- 5
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- Canned diced tomatoes
- 400 g
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- Balsamic vinegar
- 1 ½ tablespoons
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- Salt
- as needed
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- Black pepper
- as needed
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- Extra virgin olive oil
- as needed
Tools
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Stove
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TM5
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Large cast iron skillet
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Tm5 bowl
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Serving plate
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Simmering basket
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Small bowl
Step preview
- Heat a large frying pan over high heat
- Add olive oil
- Add eggplant, bell pepper and zucchini
- Cook for approx.15 minutes, stirring frequently, until golden and softened
- Cover frying pan with a lid, reduce heat to low and cook for a further 15 minutes, stirring occasionally, until tender
- Turn off the heat but leave the vegetables covered in frying pan
- Meanwhile, continue with the recipe
- Place lemon zest into the Thermomix mixing bowl
- Grate 40 sec/speed 8 or until finely grated
- Scrape down sides of TM5 bowl
- Place in a small bowl and set aside
- Without cleaning mixing bowl, place garlic and basil into mixing bowl
- Chop 6 sec/speed 6
- Scrape down sides of TM5 bowl
- Add onion
- Chop 4 sec/speed 5
- Scrape down sides of TM5 bowl
- Add fresh and canned tomatoes and balsamic vinegar
- Cook 14 min/100C/speed 2
- Insert simmering basket and weigh green beans into it
- Then cook 6-8 min/100C/speed 2 or until beans are cooked
- Remove the simmering basket with aid of spatula and place the beans into a large serving dish
- Place cooked vegetables from the frying pan in the serving dish
- Place the serving dish onto the Thermomix mixing bowl lid, then weigh olives and chickpeas into it
- Add reserved lemon zest and the reserved basil leaves
- Pour tomato mixture over the top and gently combine with the spatula
- Season with salt and pepper, then top with remaining basil leaves and an extra drizzle of olive oil to serve