Dinner
Ratatouille with brown rice and chickpeas
A Provençal classic that keeps well.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Vitamins A and C, fibre, B vitamins, protein, iron, unsaturated fats
LeafUp › Plates › Ratatouille with brown rice and chickpeas
You need (serves 2)
- An aubergine, a courgette and a pepper
- An onion and two garlic cloves
- A tin of chopped tomatoes (400 g)
- A tin of chickpeas (400 g)
- Two spoons of olive oil (2 tbsp)
- Thyme or herbes de Provence
- Brown rice to serve (150 g uncooked)
How to make it
- Soften the onion and garlic in the oil, then add the other vegetables in chunks.
- Add the tomatoes and herbs and simmer for about 30 minutes.
- Stir in the chickpeas for the last 5 minutes and serve with brown rice.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
