chickpea breakfast ratatouille

Cook time : 40mins

Serves 4

Per serving : 480kCal / Carbs 55g / Protein 56g / Fat 4g

2 tsp olive oil

1 brown onion diced

1 clove garlic, minced

400g tin chopped tomatoes

1 aubergine, cubed

1 courgette, cubed

1 tsp dried oregano

400g butter beans (tinned)

125ml vegetable stock

4 slices crusty bread (gluten free if required)

Start by preheating oven to 180°C/350°F/Gas 4.
Add oil to an ovenproof frying pan and bring to medium heat. Add the onion and cook for about 5 minutes before adding the garlic and cooking for an additional 1 minute.
Add the tinned tomatoes and aubergine. Cook, stirring often for 5-7 minutes.
Add the courgette, oregano, butter beans and stock.
Cook for 20-25 minutes.
Serve with crusty bread.