Ingredients for 4 people:

  • 1 can of chickpeas (265 g net drained weight)
  • 240 g of raw quinoa + 100 g for day 3’s recipe
  • 4 tomatoes (or 800 g of canned peeled tomatoes)
  • ⅔ vegetables cooked in a frying pan on day 0
  • 2 cloves of garlic
  • 1 herb bouquet (thyme, bay leaf)
  • Optional: 1 tablespoon paprika
  • Salt and pepper

Method:

1.Rinse the tomatoes and, if you would like to, peel them (immerse them in boiling water for 2 minutes to make this step easier) and cut them into rough cubes. Peel and slice the garlic.

2.Heat the tomatoes in a casserole dish, and cook for 5 minutes, letting their water seep out of them. Then put all your vegetables back into the pan of tomatoes, as well as the garlic, salt and pepper. Mix together, add the herb bouquet, and then cook over a low heat for 40 minutes with the lid on. Keep an eye on it and mix from time to time so that the vegetables do not stick. If there is too much liquid in the pan, finish cooking the vegetables without the lid on.

3. In the meantime, cook the quinoa: first rinse it with a fine strainer.Then pour the quinoa into a saucepan and add 1.5 to 2 times its volume of water, depending on whether you prefer it “al dente” or well cooked. Bring to the boil, lower the heat and cook for 10 minutes. Remove from the heat and leave to swell for 5 minutes.

4. Set aside about 300g of cooked quinoa for day 3’s recipe. Serve the rest with the ratatouille and the rinsed and drained chickpeas. (You can sauté them with a little olive oil and paprika in a pan for 10 minutes over a medium heat.)

Tip: You can also prepare the yeast dough from day 2’s recipe at this point. This is a classic pizza dough that will benefit from resting in the fridge overnight. Refer to day 2’s recipe for instructions on how to make it.

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