Ratatouille pumpkin and chickpeas, balsamic

Here is a ratatouille recipe adapted at pumpkin and chickpeas flavored with balsamic vinegar. An ideal accompaniment for your meat and fish.

Preparation time : 15 minutes
Cooking time : 20 minutes

Serves 4:

  • 400 g pumpkin
  • ½ red onion
  • 380 gr tomatoes whole canned
  • 200g cooked chickpeas

In your closet

  • 2 c. tablespoons olive oil
  • 2 c. balsamic vinegar
  • salt and freshly ground pepper

Ratatouille recipe pumpkin and chickpeas, balsamic

Preheat oven to 220 ° C (th.7).

  • Rinse and dry the pumpkin.
  • Cut into 2 and remove the core.
  • Cut slices about 1 cm thick and cut small cubes.
  • Place them in a baking dish, add 1 tbsp. tablespoons olive oil and mix well.
  • Bake for 20 min.

In the meantime,

  • Peel and chop the onion and sweat it 2 min. medium heat in a pan with 1 tbsp. tablespoons olive oil.
  • Cut the tomatoes coarsely making sure to keep the juice.
  • Add everything to the pan with the onion and cook 2 minutes.
  • Drain the chickpeas, rinse and add to the pan.
  • Add balsamic vinegar, 150 ml of water as well as 1 touch of salt and pepper.
  •  Continue cooking for 10 minutes.

Remove the pumpkins from oven and add them to the stew. Mix well and serve in two bowls.

The Board of HelloFresh:

Feel free to add a little more water if you want a thinner sauce.

The suggestion of HelloFresh:

Ratatouille pumpkin and chickpeas, balsamic

If you have 1 clove garlic, do not hesitate to add pressed with red onion.

For larger appetites, this dish will partner well with a small bowl of bulgur scented with cumin or curry.

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