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.

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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