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Chickpea ratatouille recipe
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Whip up a delicious veggie-packed ratatouille with chickpeas using your Thermomix for a satisfying family meal.
Ingredients:
  • 72.80 gm extra virgin olive oil
  • 1 eggplant (large), cut into pieces (3-4 cm)
  • 2 capsicums, cut into strips (1-2 cm)
  • 2 zucchini (medium), cut into slices (1 cm)
  • 1 lemon, zest only, no white pith
  • 5 garlic cloves
  • 3-4 sprigs fresh basil, stalks and leaves separated
  • 1 red onion (large), cut into quarters
  • 2 fresh tomatoes, cut into pieces
  • 400g canned chopped tomatoes
  • 30.00 ml balsamic vinegar
  • 300g fresh green beans, trimmed and cut into halves, if preferred
  • 80g pitted Kalamata olives, drained
  • 400g canned chickpeas, rinsed and drained (approx. 250 g after draining)
  • Salt, to taste
  • Ground black pepper, to taste
  • Extra virgin olive oil, to drizzle
Instructions:
  • Heat a large frying pan over high heat and pour in 3 tablespoons of olive oil. Cook eggplant, capsicum, and zucchini for about 15 minutes until golden and softened. Cover with a lid, reduce heat to low, and cook for an additional 15 minutes until tender. Keep vegetables covered in the pan with the heat off while you proceed with the recipe.
  • Grate lemon zest in a mixing bowl on high speed for 40 seconds until finely grated. Transfer to a small bowl and set aside.
  • In the same mixing bowl, add garlic and basil stalks. Chop for 6 seconds on speed 6. Use a spatula to scrape down the sides of the bowl.
  • Add the onion and pulse in the food processor for 4 seconds on speed 5 until finely chopped.
  • Pour in the fresh and canned tomatoes and a splash of flavorful balsamic vinegar. Let it cook at 100 degrees Celsius for 14 minutes on speed 2.
  • Place the simmering basket with green beans and cook for 6-8 min/100C/speed 2 until cooked. Using a spatula, transfer the beans to a large serving dish. Add cooked vegetables from the frying pan to the same dish. Top with olives, chickpeas, lemon zest, half of the basil leaves, and tomato mixture. Gently mix with spatula, season with salt and pepper, then garnish with the rest of the basil leaves and a drizzle of olive oil before serving.

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