Ratatouille with Chickpeas

[Guest guest]

Hi everyone,

 

I got this recipe from Leith's Cooking for One or Two, by Polly Tyrer. It's

the kind of recipe I find that I really need as it is suitable for freezing,

a major bonus.

Actually, I was wondering if anyone else had any freezable recipes for

meals?

 

Ratatouille with Chickpeas

 

Serves 2

 

55g/2oz chickpeas, soaked overnight

1 small aubergine/eggplant

1 courgette/zucchini

1 red pepper/capsicum

1 green pepper/capsicum

1 tablespoon olive oil

1 medium sized onuion, sliced

1 garlic clove, peeled and crushed

400g/14oz tin tomatoes

1 teaspoon dried basil

salt and freshly ground black pepper

 

1. Drain the chickpeas. Put into a pan with fresh water and boil for 10

minutes.

2. Wipe the eggplant and zucchini. Deseed the capsicums. Cut them all

into 2.5cm/1 inch chunks.

3. Heat the oil in a saucepan and gently fry the onion until soft. Add the

garlic and fry for 1 minute. Stir in the zucchini, eggplant and capsicums,

then cover and sweat for about 15 minutes.

4. Drain the chickpeas and add to the vegetables with the tomatoes and

basil. Season with salt and pepper. Simmer gently for about 45 minutes,

until the chickpeas are tender.

 

Suitable for freezing

 

Variation: Serve topped with a poached egg and grated cheese.

 

I made this last night to put in the freezer but actually got 4 servings out

of it. I had no small eggplants down at the supermarket, so ended up also

using 2 cans of tomatoes. Next time I make this I'm going to double the

amount of chick peas.

_______________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.