for 4 person

Ratatouille

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

How it's done

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.

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