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Ratatouille with wholegrain rice
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 439
  • Fat about 9g
  • Carbohydrates about 66g
  • Protein about 14g
This is needed
This is needed for 4 people
  • 150 g chickpeas, soaked overnight in cold water
  • 2 onions, peeled
  • 1 courgettes
  • 2 garlic cloves, peeled
  • 1 yellow and red peppers
  • 3 tomato
  • 1 aubergines
  • 1 tbsp olive oil
  • 1 dl white wine
  • 3 dl vegetable bouillon
  • salt and pepper to taste
  • a little paprika
  • a little red chilli, deseeded, finely chopped
  • some herbs, e.g. basil, thyme, parsley
Brown rice
  • 200 g whole-grain rice, soaked for approx. 1 hr. in cold water
  • a little oil
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And that's how it's done
And that's how it's done
Drain the chickpeas. Roughly chop the vegetables. Sauté the onions and garlic in olive oil. Add the chickpeas, peppers, courgette and aubergine, continue to cook. Add the tomatoes, cover with wine and top up with stock. Cover and simmer over a low heat for 40-50 mins. Stir occasionally. Season with salt, pepper and spices to taste. Stir in the chilli, add the herb leaves.
Brown rice
Drain the rice, prepare in a steamer with a little water according to the packet instructions. Divide the rice into oiled cups and turn out onto plates. Serve the ratatouille alongside.

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