Ingredients (4 portions):

• 4 medium courgettes
• 1 red onion
• 3 tbsp sunflower oil
• ½ bunch thyme
• 1 large red pepper
• 400 g cherry tomatoes
• 2 cloves of garlic
• 260 g chickpeas
• Salt, pepper

Preparation:
Preheat the oven to 250 °C (top heat). Cut the cored peppers in half, brush with oil and season with salt and pepper. Bake in the oven until blisters form. Remove the skin
. Preheat the grill (oven 250 °C top heat) to a high setting. Slice the courgettes and spread evenly on a baking tray. Season with salt and pepper, drizzle with oil and roast on the grill for approx. 10 minutes until browned, stirring frequently. Peel the onion, cut into fine strips and sauté in the pan with the plucked thyme in sunflower oil for approx. 5 minutes. Dice the baked peppers, halve the tomatoes and finely slice the peeled garlic. Spread the lightly browned onions with the diced peppers, tomatoes and garlic over the courgettes and cook in the oven for a further 10 minutes, turning occasionally.
Heat a little oil in a pan. Add the cooked chickpeas, season with salt and pepper and fry until crispy on all sides. Toss the chickpeas regularly so that they brown evenly. Spread the chickpeas over the fried courgette ratatouille.