Chickpea Ratatouille Recipe, from our academy’s recipe selection.
1 tsp ghee or coconut oil
1 medium sized white onion, finely chopped
2 sticks celery, finely chopped
3 cloves garlic, finely chopped
300g courgette, diced
400g tinned chopped tomatoes
300g (drained weight) tinned chickpeas, rinsed and drained
1 organic vegetable stock cube dissolved in 100ml recently boiled water
a pinch of sea salt
a pinch of ground black pepper
1 tsp ground turmeric
1 tsp ground cumin
a large handful of kale
Heat the ghee/oil in a large saucepan over a medium heat. Add the onion and sauté for
3-4 minutes until soft, stirring occasionally.
Add the celery and sauté for 2-3 minutes, stirring occasionally.
Add the garlic, stir well and fry gently for 1 minute.
Add the remaining ingredients except for the kale. Increase heat and bring to a boil then
reduce heat to simmer gently. Stir well, cover and cook for 15 minutes.
Add the kale and stir well. Cover and cook for 5 minutes or until the kale is tender. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on