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Moroccan Chickpea ratatouille

Ingredients

  • 4 tablespoons Moroccan Paste
  • I can chickpeas drained and rinsed
  • 2 red onions peeled and cut into wedges
  • 1 teaspoon of minced garlic
  • 1-2 aubergines cut into a large dice
  • 3 zucchini cut into a large dice
  • 3 capsicum about a 2.5 cm dice
  • 6 ripe tomatoes roughly chopped
  • A handful of Herbs I used oregano but basil would be delish
  • olive oil
  • 1 x 400 g tin of quality plum tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 Teaspoon of honey

GARNISH

  • Greek yoghurt
  • herbs
  • flatbreads or rice to serve on the side

Instructions

  1. Get two pans on to heat up, with a splash of oil in both
  2. In the first pan add the onions and sauté gently
  3. Put the aubergines into the second pan.
  4. Season both the aubergine and onions with man grind.
  5. Once the eggplant and onions are done, remove and add more oil to the pans then add the zucchini and capsicum and cook
  6. Once everything is cooked, add a splash more oil and add your garlic and cook for a minute and add all your cooked veg back to the pan.
  7. Add in the tomatos, chickpeas, morrocan paste, canned tomatoes, balsamic, honey and herbs if using.
  8. Taste and add more man grind if needed.
  9. Mix well and break up the canned tomatoes a little.
  10. Pop the lid on and simmer for 15-30 mins until reduced and thick. Stirring occasionally.

    Take this time to prepare what you are serving with the ratatouille, if it is rice, cook now, if it is flatbreads, get these out ready to heat just before serving.  

  11. Taste once again and add more seasoning if needed.

  12. Serve with Greek yoghurt and more herbs for garnish plus rice or flatbreads.