I found a similar recipe when I was looking for a side dish and this could be a side dish indeed even if quite a rich one!
You can have it as a main if you prefer; it has proteins, vegetables, seasoning, good fats (oil) but whatever your choice, it is an enjoyable one.
Preparation: 10 minutes
Cooking: 20/25 minutes.
1 onion finely chopped
1 aubergine cut into 2cm dice
2 celery sticks cut into 1 cm slices
2 garlic cloves crushed
2 medium size courgettes cut into 1cm chunks
4/5 thyme sprigs
Sea salt and freshly ground black pepper
1tsp sesame seeds
400g, 1 tin of chickpeas drained and rinsed
150ml vegetable stock
100gr chard cut into small pieces. You can use spinach leaves instead.
Half lemon juice
100g ricotta cheese
Parsley or basil torn to garnish.
Heat some oil in a medium size pan (about 6 cm deep). Add the onion, celery and the aubergines.
Cook on a medium heat for 10 minutes until soft, stirring a few times.
Add the garlic, courgettes, thyme, seeds, salt and pepper and cook for 5 an additional minutes.
The courgettes should become tender but still retain some crunch. Stir in the chickpeas, the stock and bring to a simmer. Stir again and add lemon juice and then the chard or spinach gradually then let them cook for another 5/10 minutes stirring occasionally.
Before serving nestles a few teaspoons of ricotta cheese into the top of the mixture spreading it out slightly with the back of the spoon.
Add a good glug of olive oil and scatter the parsley or basil on the top to serve.