Ratatouille with wholegrain Rice

Preparation/cooking time: ca. 60m + Allow to swell: ca. 720m

For 4 people

Nutritional Information

Contains 403 Kcal


  • 1 yellow and red peperoni
  • 1 courgette
  • 1 aubergines
  • 3 tomatoes
  • 1 tbsp. olive oil
  • 1 dl white wine
  • 3 dl vegetable bouillon
  • a little paprika
  • salt and pepper to taste
  • a little red chilli, insides removed, finely chopped
  • some herbs, e.g. basil, thyme, parsley
  • 200 g whole-grain rice, soaked for approx. 1 hour in cold water
  • a little oil
  • 150 g chickpeas, immersed overnight in cold water
  • 2 onion, peeled
  • 2 clove of garlic, peeled

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  • Drain the chickpeas. Roughly chop the vegetables. Sauté the onions and garlic in olive oil. Add the chickpeas, peppers, courgettes and aubergines and continue to cook. Add the tomatoes, cover with wine and top up with stock. Cover and simmer over a low heat for 40 - 50 mins. Stir occasionally. Season with salt, pepper and spices to taste. Stir in the chilli, add the herb leaves.
  • Drain the rice, prepare in a steamer with a little water according to the packet instructions. Divide the rice into oiled cups and turn out onto plates. Serve the ratatouille alongside.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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