Recipe

Chickpea Ratatouille & Harissa

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Chickpea Ratatouille & Harissa

The quintessential Provençal dish, a tasty combination of aubergines, courgettes, peppers, tomatoes, garlic, onion and fresh basil with the addition of chickpeas and given an added flavour boost with spicy harissa.




Ingredients to serve 2

  • 1 tin x chickpeas - drained
  • 1 x aubergines - dice into 1.5cm chunks
  • 2 x courgettes - cut off ends and slice (1.5cm)
  • 1 x peppers - de-seed and slice
  • 2 x tomatoes
  • 1/2 x red onion - peel and slice finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 3 or 4 leaves x basil - tear into large pieces
  • 1/2 tbsp x red wine vinegar
  • 1 tsp x harissa (use less if you prefer milder flavour)
  • 1/2 x sugar (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 2 tins x chickpeas - drained
  • 2 x aubergines - dice into 1.5cm chunks
  • 4 x courgettes - cut off ends and slice (1.5cm)
  • 2 x peppers - de-seed and slice
  • 4 x tomatoes
  • 1 x red onion - peel and slice finely
  • 4 cloves x garlic - crush, peel and chop finely
  • 4 or 5 leaves x basil - tear into large pieces
  • 1 tbsp x red wine vinegar
  • 2 tsp x harissa (use less if you prefer milder flavour)
  • 1 tsp x sugar (from your pantry)
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Put tomatoes in a bowl, cover with boiling water and leave for a few minutes. Then drain and add cold water. Leave to cool and then peel the skin away. Quarter the tomatoes, scrape away the seeds and roughly chop the flesh.

Step 2

Put a pan on medium heat with a few glugs of olive. Note:you’re about to sauté some vegetables - don't overcook them at this stage, as they have some more cooking left in the next step. Add the aubergines and sauté for about 5 minutes until soft and slightly brown. Remove and set aside. Add a little more oil to the pan and fry the courgettes and peppers for a few minutes until browned. Remove and set aside.

Step 3

Now sauté the onion in the pan for few mins until translucent - about 5 minutes. Add the garlic and fry for a further min. Stir in the vinegar, harissa (to taste) and sugar, then tip in the tomatoes, chickpeas and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 more minutes.

Step 4

To serve, divide the ratatouille between the plates and scatter with basil.



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