Ratatouille with hummus and herbs

Cooking time: 30 minutes | Servings: 4

There’s something special about cooking over an open fire; both because it feels like a bit of an adventure every time you stand there chopping wood chips to start the fire, and not least because it lends the food a smoky character. This take on a French classic can easily be adapted to serve more or less people, and it’s fine to make it on a camping stove too.

Therese Elgquist | Open Fire

Ingredients:

10 cm leeks

2 garlic cloves

1 yellow pepper

1 zucchini

1 aubergine

2 pack crushed tomatoes

1 tsp dried rosemary

1 tsp dried thyme

1 cube vegetable stock

400 ml water

Oil, for frying

Salt

Hummus

1 pack cooked chickpeas

2 tbsp light tahini

1 tbsp water

1 tbsp aquafaba

0.5 tsp ground cumin

Salt

To serve

Sourdough bread

Fresh parsley

Instructions:

PREPERATION AT HOME

01 Blend the hummus in a food processor or with a hand blender until completely smooth, adding a little more water for a thinner hummus. Keep in a jar with a tight-fitting lid.

02 Chop the vegetables into smaller pieces, keep in a jar or reusable zip-top bag with a tight seal.

03 Peel and shred the leeks and garlic, place in a jar or reusable zip-top bag with a tight seal.

COOKING OUTSIDE

01 Light the fire, let the flame burn out slightly. Place the griddle above the fire.

02 Put some oil on the stove and add the leeks and garlic and fry until soft. Add the rest of the vegetables, the crushed tomatoes, dried herbs, stock cube and water. Simmer until the vegetables are completely soft. Season with salt.

03 Serve with hummus and bread.