Spiced Vegetable Ratatouile
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Spice mix:1 tsp Cayenne Pepper1 tsp ground Black Pepper1½ tsp sweet Paprika1½ tsp ground Ginger1 tbsp ground Turmeric 2 tsp ground Cinnamon2 tsp ground Cumin1 tsp Allspice¼ tsp Sea SaltRatatouile:¼ Butternut Pumpkin, peeled, seeded and cut into 2cm cubes1 large Carrot, peeled, chopped in half lengthwise, and chopped into 1cm pieces½ an Eggplant, chopped into 2cm cubes1 tbsp Olive Oil2 Red Onions, roughly diced2 sticks Celery, chopped into 1cm pieces1 med – large Zucchini, quartered lengthwise and cut into 2cm pieces1 tsp crushed Garlic1 400g can of crushed or diced Tomatoes (I like the herbed ones)2 cups of Water1 400g can Chickpeas, rinsed and drainedJuice of ½ a Lemon1 cup of Cous Cous1 tbsp unsalted Butter1 cup of Boiling Water
Combine all of the Spice Mix ingredients in a small container or jar. Set aside.
Arrange Pumpkin, Carrot and Eggplant on a baking tray; spray lightly with Oil and sprinkle 2 teaspoons of Spice Mix over the top.
Bake at 180c (350f) for 30 minutes, until tender.
Heat a large, non-stick pot over a low heat and spray with a small amount of Oil. Cook the Onion and Celery until soft, add the Zucchini and Garlic and 1 teaspoon of the Spice Mix, and cook for a further 2 mins. Add the Chickpeas, Roasted Vegetables, Crushed Tomatoes and Water. Cover and simmer over a low heat for 40 mins, stirring occasionally, until all vegetables are soft.
Place Cous Cous and Butter in a bowl and pour the Boiling Water over. Cover and let stand for 5 mins, then stir gently with a fork to loosen the grains.
To serve: dish the Cous Cous into bowls and then arrange the Vegetables on top.
Also delicious with a teaspoon of low-fat Natural Yoghurt to temper the spice of the dish (although I don’t find it all that spicey).
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user LILSIN77.
Arrange Pumpkin, Carrot and Eggplant on a baking tray; spray lightly with Oil and sprinkle 2 teaspoons of Spice Mix over the top.
Bake at 180c (350f) for 30 minutes, until tender.
Heat a large, non-stick pot over a low heat and spray with a small amount of Oil. Cook the Onion and Celery until soft, add the Zucchini and Garlic and 1 teaspoon of the Spice Mix, and cook for a further 2 mins. Add the Chickpeas, Roasted Vegetables, Crushed Tomatoes and Water. Cover and simmer over a low heat for 40 mins, stirring occasionally, until all vegetables are soft.
Place Cous Cous and Butter in a bowl and pour the Boiling Water over. Cover and let stand for 5 mins, then stir gently with a fork to loosen the grains.
To serve: dish the Cous Cous into bowls and then arrange the Vegetables on top.
Also delicious with a teaspoon of low-fat Natural Yoghurt to temper the spice of the dish (although I don’t find it all that spicey).
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user LILSIN77.
Nutritional Info Amount Per Serving
- Calories: 98.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 4.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.3 g
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