Flavourful Cooking

Nº 95 · Vegetarian · serves 4

Ratatouille with Chickpeas

Summery Provençal vegetables that slowly melt together, with chickpeas for a hearty, protein-rich one-pot meal.

€6–8approx. €1.50–2.00 ppMildVegetarian20 min prepLOW 5–6 hrs · HIGH 3–4 hrsFreezes well
Ratatouille with Chickpeas

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarket

    Aisle: conservas. Tubes or small tins; freeze leftovers in an ice-cube tray.

  • Any supermarketMercado municipal

    Aisle: legumbres / conservas. In glass jars in every supermarket; markets sometimes sell freshly cooked chickpeas by weight.

To serve

Method

  1. 1

    Fry the aubergine in 1 tbsp oil for 5 minutes until golden; this adds flavour and prevents grey, floppy pieces.

  2. 2

    Soften the onion and garlic in the rest of the oil. Put everything in the slow cooker with the courgette, peppers, chickpeas, tomatoes, purée, herbs and sugar.

  3. 3

    Don't add any extra liquid: the vegetables release plenty of juice themselves. Put the lid on and cook for 5–6 hours on LOW or 3–4 hours on HIGH.

  4. 4

    Sauce too thin? Leave the lid ajar for the last half hour. Season with salt and pepper.

Flavourful Cooking · slowcookerspain.com/en/recipes/ratatouille-with-chickpeas/