CEGS STEWY RATATOUILLE & FETADILLAS
It’s official hibernation. Self-isolation. Quarantine. Basically, it’s “try to create a meal from the remaining bits and pieces in your cupboard” time. Sound scary? Not to worry, my friends, I’ve got you covered with this easy-peasy ratatouille! Okay, it’s like…. REALLY easy! Traditional ratatouille recipes want you to roast your veggies for an hour but sometimes you just DON’T WANT TO – aka ME, last night, after a million Zoom meetings. I rattled this bowl of goodness together in less than 20 minutes (and 5 of those minutes were spent standing, stirring, drinking a glass of wine!)
Serves 2
Ingredients
- ⅓ cup of tomato frito (Spanish pureed tomato sauce)
- 1 squeeze of tomato ketchup
- 1 splash of water
- ½ a large white onion – chopped into chunks
- ½ a large tomato – chopped into chunks
- 2 garlic cloves – sliced finely
- 200g cooked chickpeas
- mixed herbs (I use Provence herbs)
- ¼ tsp chilli flakes
- ½ a courgette
- Small handful of feta, crumbled
- 2 whole wheat tortilla wraps
- 2 thin slices (approx 4mm) of soft goats cheese
- salt and pepper
Method
- In a saucepan add the tomato frito, ketchup, water, onions, tomatoes, garlic, herbs, salt, pepper and chilli flakes and heat on a medium – high heat for 3 minutes
- Lower the heat to a simmer
- Add the chickpeas, cook for 5 minutes
- Add the courgette chunks, extra black pepper and cook for another 5 minutes
- Increase the heat to a medium for the remaining 5 minutes or so, as you prepare the ‘fetadillas’
- Heat the two tortilla wraps in a dry pan on a medium heat
- Add the feta to one half of each tortilla wrap and fold over to create a little sandwich
- Let cook in the pan for about 3-5 minutes, turning them over a few times to stop burning
- Serve the stewy ratatouille in a large bowl, place the goats cheese slice on top so that it gently melts
- Slice the fetadillas so that each serving has 2 triangular pieces and serve beside the stew
. . . Heal the World
