Ratatouille


1/2 onion
1 cup of chick peas
1 carrot
1 turnip
1/2 cucumber
1/4 aubergine
1 tomato
2 mushrooms
1 tsp of chilli pepper powder
1/2 tsp of chilli pepper paste
1 tsp ginger powder
1 tsp of oil
6 tbsp of concentrated tomato sauce
1 cup of water

Mince the onion.
Peel the carrot, the turnip and the mushrooms.
Dice the vegetables.
In a large frying pan heat the oil and the spices.
Heat the vegetables and chick-peas for one minute and add the water.
Cook the vegetables for 20 minutes. Add the tomato sauce and cook
for three more minutes.
Serve with couscous and vegan sausages.

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One Response to “Ratatouille”

  1. Zoé’s birthday, mexican pancakes « Experiments in dessertarian cooking Says:

    […] Birthday dinner -Mexican pancakes (with corn flour) -Tomato sauce with soya pellet -Guacamole with white beans puréed added -Raw cauliflower -Lettuce -Spicy sautéed courgette -Aubergine ratatouille […]


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