Anyway, if you are a student this is one for you. It is easy, nutritious, and although it takes 45 minutes in the oven, once it’s in there it pretty much looks after itself- giving you time to finish that piece of work that you have not done. The dish combines the classic French peasants food that is ratatouille, with a combination of middle eastern spices, and the little protein powerhouses that are chickpeas- and what a combination it is! It’s also one for all you vegetarians and vegans out there, because I love you all so much. And now, without further ado, here is the recipe….
Ingredients (Serves 4):
- 2 small-medium bell peppers (I used red and yellow)
- 2 small onions
- 1 courgette
- 1 aubergine
- 12 baby cherry tomatoes
- Can of chickpeas (300g can, 180g drained)
- 6tbsp hot salsa
- 1tsp dried Italian herbs
- 1 1/4tsp cumin
- 1/2tsp chilli flakes (hot, birdseye)
- 3/4tsp cinnamon
- 1/4tsp ginger
- 1/2tsp tumeric
- Scant 1/4tsp garlic flakes
- Black pepper, to taste
- Preheat the oven to 180*c.
- Either spray an ovenproof dish with cooking spray, or add 1-2tsp oil. Chop all the vegetables: use your gut feeling on this one. You can have a chunky ratatouille, or a less chunky ratatouille- the choice is completely up to you.
- Add all of the herbs and spices to the vegetables, give it a stir so that the spices coat all the chunks evenly, and then place into the oven for 45 minutes.
- With 20 minutes left add the garlic flakes, salsa, and the drained can of chickpeas. Stir into the vegetables and return to the oven.
- Once the 45 minutes are up, serve up your delicious dish and enjoy- sharing is 100% optional.