Baked ratatouille with chickpeas and couscous

Ingredients

For 1 serving

• Eggplant120 g
• Zucchini0.5
• Bell peppers0.5
• Cherry tomatoes100 g
• Cooked chickpeas120 g
• Couscous50 g
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste

Contains: gluten,

In season: July – September

Method

1. Turn the oven on to 200 °C. Wash the vegetables; remove the seeds and pith from the pepper and cut the aubergine, courgettes and pepper into cubes of about 2 cm; halve the cherry tomatoes. Drain, rinse and dry the chickpeas.
2. Put the vegetables and chickpeas on a large tray lined with baking paper, toss with most of the oil, the thyme and salt and spread them in a single layer, as crowded vegetables steam instead of roasting.
3. Roast for 30 minutes, stirring halfway, until the vegetables are soft and golden at the edges.
4. For the last 5 minutes bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes, until fully absorbed; fluff it with a fork and the remaining oil.
5. Serve the vegetables and chickpeas on top of the couscous.