Tuesday, 28 January 2014

Guest Post - 'Ratatouille Plus'

Quick, nourishing, healthy, hot and cheap - that's Ratatouille Plus.
It's colourful and warming and you can use it as a piquant sauce for fish or in a jacket potato for a dinner dish.
Add fresh chilli to give it an added kick for winter!


Half a can of ratatouille
Half a can of chickpeas
One chopped spring onion
A clove of fresh garlic
A generous sprinkle of pine nuts
A generous sprinkle of Cheddar cheese (often cheaper ready grated!)
1 teaspoon of coconut oil
Freshly ground black pepper
Worcester sauce
Tomato puree
Freshly squeezed lime juice


In a large saucepan combine the ratatouille and chickpeas over a medium heat, stirringly frequently throughout. 
Between stirs, chop the spring onion and add to the saucepan. 
Do the same with the garlic and also add the coconut oil. Add basil, black pepper, Worcester sauce, (Lea and Perrins,) tomato puree and cook until just bubbling. Add the pine nuts and lime juice, stir in and serve with a generous sprinkle of cheddar.

Time to cook: 10 minutes

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