Chickpea ratatouille
Ingredients
- 2 tablespoon olive oil thin wedges
- 1 medium red onion (170g), cut into
- 2 clove garlic, crushed
- 1 medium eggplant (300g), chopped coarsely
- 1 medium red capsicum (bell pepper) (200g), chopped coarsely
- 2 medium zucchini (240g), sliced thickly
- 400 gram (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained chopped coarsely
- 4 small roma (egg) tomatoes (240g),
- 2 tablespoon tomato paste
- 1/2 cup (125ml) water
- 2/3 cup loosely packed fresh basil leaves
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