Beirut Ratatouille
15m prep 30m cook 45m ready
A hearty vegetable stew with chickpeas, inspired by Middle Eastern flavors. Served with lemon wedges and mixed salad.
Ingredients
- 2 tbsp olive oil
- 1 red onion peeled and finely chopped
- 4 garlic cloves peeled and finely chopped
- 150 g button mushrooms roughly sliced
- 2 red (bell) peppers deeseeded and chopped into 2cm cubes
- 1 aubergine (eggplant) chopped into 2cm cubes
- 1 courgette (zucchini) chopped into 2cm cubes
- 400 g tinned chickpeas drained and rinsed
- 55 g tomato purée (paste)
- 400 g tinned chopped tomatoes
- 3 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 1 parsley leaves finely chopped
- sea salt
- 1 lemon cut into wedges
- 1 mixed salad leaves
Nutrition (per serving, estimated)
Estimated based off 10 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 405 mg
- Iron: 13.8 mg
- Magnesium: 257 mg
- Phosphorus: 642 mg
- Potassium: 4469 mg
- Zinc: 4.26 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp olive oil
- 55 g tomato purée (paste)
- 400 g tinned chopped tomatoes
- 3 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- sea salt
- 1 mixed salad leaves
Prepare
- 1 red onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 150 g button mushrooms, roughly sliced
- 2 red (bell) peppers, deeseeded and chopped into 2cm cubes
- 1 aubergine (eggplant), chopped into 2cm cubes
- 1 courgette (zucchini), chopped into 2cm cubes
- 400 g tinned chickpeas, drained and rinsed
- 1 parsley leaves, finely chopped
- 1 lemon, cut into wedges
Let's Cook
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Step 1.
Heat the olive oil in a large saucepan over medium heat. Add the finely chopped red onion and garlic, and stir well. Add the sliced mushrooms, mix everything together, and cook for 3–4 minutes, stirring occasionally, until the mushrooms have softened and reduced in volume.
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Step 2.
Add the diced red peppers, aubergine, and courgette to the pan with the cooked mushrooms. Then add the drained chickpeas, tomato purée, tinned chopped tomatoes, ground cumin, paprika, chilli powder, black pepper, and a generous pinch of salt.
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Step 3.
Pour in 320ml (scant 1⅓ cups) boiling water and stir well. Increase the heat to high and bring the mixture to a boil. Cover the pan, leaving a slight gap for steam to escape, then reduce the heat to medium and simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender but still have a little bite.
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Step 4.
While the ratatouille simmers, place the mixed salad leaves into a serving bowl. Just before serving, stir the finely chopped parsley into the ratatouille. Serve the ratatouille with lemon wedges and the mixed salad on the side.
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