Ratatouille with wholegrain rice

Ratatouille with wholegrain rice

Total: 13 hr | Active: 1 hr
Nutritional value / people: 439 kcal
, Fat: 9 g
, Carbohydrate: 66 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g chickpeas, soaked overnight in cold water
2 onions, peeled
2 garlic cloves, peeled
1 yellow and red peppers
1 courgette
1 aubergine
3 tomatoes
1 tbsp olive oil
1 dl white wine
3 dl vegetable bouillon
salt and pepper to taste
a little paprika
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
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How it's done


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.

Good to know
Serve with: Toasted pine nuts and/or fresh goat's cheese.


Cutting sweet peppers

Cutting sweet peppers

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