Pumpkin and Chickpea Ratatouille |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe from Womens Weekly magazine and stated to be from the WW Pantry cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine Ingredients:
600 g jap pumpkin, coarsely chopped |
1 tablespoon olive oil |
1 medium sized red onion, sliced thinly |
2 garlic cloves, sliced thinly |
2 tablespoons tomato paste |
2 tablespoons red wine vinegar |
400 g crushed tomatoes |
1/2 cup water or 1/2 cup vegetable stock |
1 teaspoon ground allspice |
400 g chickpeas, drained and rinsed well |
Directions:
1. Preheat oven to 220°C.
2. Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
3. Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
4. Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
5. Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.
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