Name: Beirut Ratatouille
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 400 g/14 oz/scant 2 cups tinned chickpeas; 4 garlic cloves; 2 tbsp olive oil; 1 large handful of parsley leaves; 1 lemon; 55 g/2 oz/scant ¼ cup tomato purée; 1 red onion; 3 tsp ground cumin; 400 g/14 oz/scant 1⅔ cups tinned chopped tomatoes; 2 tsp paprika; 1 courgette; sea salt; 1 bag of mixed salad leaves; 1 aubergine; ½ tsp chilli powder; ½ tsp freshly ground black pepper; 150 g/5½ oz button mushrooms; 2 red peppers

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Ingredients

1 red onion
4 garlic cloves
2 tbsp olive oil

Method

PEEL AND FINELY CHOP the onion and garlic. Heat the oil in a large saucepan over a medium heat and add the onion and garlic, and mix well. Roughly slice the mushrooms, then add them to the pan with the onion. Mix everything together and cook for 3–4 minutes, stirring occasionally, until the mushrooms have cooked down.

MEANWHILE, DESEED THE PEPPERS, then, chop the peppers, aubergine and