Veggie Ratatouille with Chickpeas and Pan Griddled Bread | Rebel Recipes (2024)

For the ratatouille

• 1 red onion sliced
• 2 tbsp olive oil
• 4 cloves garlic sliced
• 1 courgette sliced into medium cubes
• 1 aubergine chopped into medium cubes
• 1 tbsp smoked paprika
• 2 tbsp fresh thyme
• 1 tsp cumin seeds
• 1 tbsp tomato purée
• 1 jar 450g roast red peppers drained and chopped up
• 1 can crushed tomatoes or tomatoes
• 1 tsp balmamic glaze
• 1 tsp sea salt flakes
• Pinch black pepper
• Pinch chill flakes–optional
• 1 can chickpeas drained
• 1 tbsp extra virgin olive oil at the end

For the pan griddled bread

• 2- 4 slices sourdough or bread of choice
• 2 tbsp extra virgin olive oil
• Sprinkle of sea salt flakes

The topping

• Fresh thyme

For the tahini dressing

• 2 tbsp tahini
• Juice 1/2 lemon
• Big pinch sea salt flakes
• 1 tbsp extra virgin olive oil

• In a large pan, add the oil and then fry the onion for 10 minutes until soft.

• Add the chopped veg and fry for a further 5- 7 minutes until the veg softens.

• Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine.

• Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.

• You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning.

• Turn off the heat and add the extra virgin olive oil.

To make the pan griddled bread

• Heat a griddle pan to medium.

• Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt.

• Add to the pan and toast on one side the flip until toasted on the other side.

To make the tahini dressing

• Add all the ingredients to a jar and mix to combine.