Oven Ratatouille with Chickpeas and Almond Parmesan Crust

A flavorful summer vegetable dish from the oven, combined with chickpeas for substance and baked under a crispy almond and Parmesan crust. Fresh ciabatta goes well with it.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 250 g Zucchini
• 200 g Eggplant
• 150 g red bell pepper
• 300 g tomatoes
• 1 Stück red onion
• 2 Stück garlic cloves
• 3 EL olive oil
• 1 TL dried thyme
• 1 Dose chickpeas (canned, drained, approx. 240 g)
• 30 g flaked almonds
• 30 g breadcrumbs
• 30 g Parmesan, grated
• Stück lemon, zest
• 1 Bund parsley
• 1 Bund basil
• salt
• pepper
• 1 Prise pinch of sugar

Method

1. Preheat the oven to 200 °C conventional heat (top and bottom).
2. Wash the zucchini and eggplant, cut into cubes of about 2 cm, and lightly salt the eggplant.
3. Deseed the bell pepper and cut into cubes, finely chop the onion and garlic.
4. Coarsely dice the tomatoes. Drain the chickpeas and rinse them under cold water.
5. Toss the zucchini, eggplant and bell pepper with 2 tbsp olive oil, thyme, salt and pepper and spread them on a baking sheet. Roast in the oven for 20 minutes.
6. Sweat the onion and garlic in 1 tbsp olive oil until translucent, add the tomatoes and sugar and let simmer for 5 minutes.
7. Take the vegetables out of the oven, mix in the tomato mixture and chickpeas, and transfer everything to a shallow baking dish.
8. Combine the flaked almonds, breadcrumbs, Parmesan, lemon zest and 1 tbsp olive oil and sprinkle evenly over the vegetables.
9. Bake in the oven for 15 to 20 minutes until golden brown.
10. Chop the parsley and basil, sprinkle over the gratin and serve warm.