Chickpeas ratatouille

We can call it ratatouille or vegetable dish. The most important: it does have many vitamins and can be made almost with everything we can find in our fridge.

You don’t have to follow the recipe and its single detail, one pepper more or less, some broccoli florets or favourite kohlrabi can only make it more delicious!

To my today’s version I added chickpeas (cooked separately, so it wasn’t overcooked) and a mysterious ingredient: 1 tbsp of dark molasses. As the same time it enhances the tomato sweetness and gives the sauce the smoothness and gloss. Delicious!

Ingredients
½ yellow pepper
½ red pepper
1 medium zucchini
4 large mushroom
2 medium onions
1 teaspoon ground garlic
2 carrots
1 parsley root
1 tbsp molasses
1 teaspoon dry thyme
1 teaspoon smoked dry red pepper
1 can chickpeas
18 fl oz (500 ml) tomato puree
handful chopped parsle
oil
salt, pepper to taste


Method
Cut the vegetables in the same size pieces, dice onion. Sauté garlic with onion and the rest vegetables (separate) put into a pot. Pour in the tomato puree (optional you can add some water). Add thymes, molasses. Bring to boil, cook on a low heat for about 30 min. (until carrot is soft), season to taste, and serve with baguette.