Vegetable, Chickpea and Quinoa Ratatouille

Difficulty: Easy

Serves 2

ratatouille

Winter was made for soups, casseroles and stews so warm up and make my take on the French Ratatouille. It’s pretty low calorie (under 400 for a huge serve), super filling and amazingly tasty. This is definitely one to keep on hand for a rainy day.

Ingredients

  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 small red onion, roughly chopped
  • 1 zucchini, julienne
  • 1/2 red capsicum, julienne
  • 1/2 yellow capsicum, julienne
  • 3/4 cup cooked chickpeas
  • 1 can diced tomatoes
  • 1/2 cup quinoa
  • 3/4 cup water
  • 1 vegetable stock cube
  • 1 teaspoon brown sugar
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried marjoram
  • Fresh basil

Method

  1. Heat the oil in a large frypan before adding the garlic and onion.
  2. After a minute or so, add the zucchini and capsicum before chucking in the chickpeas.
  3. Next, add the diced tomatoes, quinoa, water and stock cube and combine well.
  4. As the mixture comes to the boil, add the brown sugar, tarragon and marjoram.
  5. Simmer for the next 15 minutes or so until the liquid has been absorbed by the quinoa. Add more water if necessary.
  6. Tear up the basil and sprinkle over the top. Serve piping hot.

 

Chelsey