Ratatouille with wholegrain rice
Ingredients
- Ratatouille
- 150 g chickpeas, soaked overnight in cold water
- 2 onions, peeled
- 2 garlic clove, peeled
- 1 yellow and red peppers
- 1 courgettes
- 1 aubergine
- 3 tomato
- 1 tbsp olive oil
- 1 dl white wine
- 3 dl vegetable bouillon
- a little paprika
- salt and pepper to taste
- a little red chilli, deseeded, finely chopped
- some herbs, e.g. basil, thyme, parsley
- Brown rice
- 200 g whole-grain rice, soaked for approx. 1 hr. in cold water
- a little oil
Total time: 13hr
Preparation Time: 60m
Servings
For
4 people
Nutritional Information
Contains 439 Kcal, 14g Protein, 66g Carbohydrates, 9g Fat
Ingredients
- Ratatouille
- 150 g chickpeas, soaked overnight in cold water
- 2 onions, peeled
- 2 garlic clove, peeled
- 1 yellow and red peppers
- 1 courgettes
- 1 aubergine
- 3 tomato
- 1 tbsp olive oil
- 1 dl white wine
- 3 dl vegetable bouillon
- a little paprika
- salt and pepper to taste
- a little red chilli, deseeded, finely chopped
- some herbs, e.g. basil, thyme, parsley
- Brown rice
- 200 g whole-grain rice, soaked for approx. 1 hr. in cold water
- a little oil
Instructions
-
Ratatouille
Drain the chickpeas. Roughly chop the vegetables. Sauté the onions and garlic in olive oil. Add the chickpeas, peppers, courgette and aubergine, 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. -
Brown rice
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. -
Serve with:
Toasted pine nuts and/or fresh goat's cheese.
