Name: CHICKPEA RATATOUILLE
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 2 tablespoon olive oil, divided; 2 large bell peppers (1 yellow & 1 red), seeds removed, diced; 1 medium onion, diced; 4 garlic cloves, minced; 1 lb. + 4 oz. grape tomatoes (2-10oz. tubs), cut in half; 1 eggplant (about 1 lb), diced; 2 medium zucchini (about 1 lb), diced; 2 teaspoons thyme or herbs de Provence (or a bit of both); a few fresh basil leaves (left whole or chopped); mineral salt + pepper, to taste; pinch of red pepper flakes, optional; 3 cups cooked chickpeas or 2 cans (15 oz) garbanzo beans, drained and rinsed)

CHICKPEA RATATOUILLE

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5 from 3 reviews

Ratatouille, a rustic farm to table style dish is made even heartier with the addition of chickpeas. It’s a late summer or early fall recipe for those who appreciate big flavor and simplicity while using the seasons harvest.

Author: Julie | The Simple Veganista
Prep Time: 10 min
Cook Time: 60 min
Total Time: 1 hour 10 minutes
Yield: Serves 4 - 6 1x
Category: Entree, Stew
Method: simmer
Cuisine: Vegan, French

Ingredients

Scale

2 tablespoon olive oil, divided
2 large bell peppers (1 yellow & 1 red), seeds removed, diced
1 medium onion, diced
4 garlic cloves, minced
1 lb. + 4 oz. grape tomatoes (2-10oz. tubs), cut in half
1 eggplant (about 1 lb), diced
2 medium zucchini (about 1 lb), diced
2 teaspoons thyme or herbs de Provence (or a bit of both)
a few fresh basil leaves (left whole or chopped)
mineral salt + pepper, to taste
pinch of red pepper flakes, optional
3 cups cooked chickpeas or 2 cans (15 oz) garbanzo beans, drained and rinsed)

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Instructions

Saute: In a heavy bottom pot or dutch oven, heat olive oil over medium heat, add onions, garlic and bell peppers, saute for 3 – 4 minutes. Add tomatoes, mix well and cook 5 minutes.

Simmer (1): Add in eggplant, zucchini, herbs, spices, and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes.

Simmer (2): Add in chickpeas, cover askew, and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for firmer vegetables, more time for softer vegetables and more juices). Stir occasionally until ready.

Serve topped with chopped fresh herbs. Pair it with a gluten-free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, farro, rice or pasta to make it go further.

Serve warm, cold or at room temperature. Enjoy!

Serves 4 – 6

Notes

Oil-free: To make this virtually fat-free and oil-free, use 1/4 water when sauteing the vegetables instead of oil. Add a tad more water as needed to veggies don’t stick to the pan.

For the spices, try mixing and matching marjoram, thyme, rosemary, fennel and/or savory. Or use a bay leaf and tarragon.

The longer you simmer the more juices will accumulate.

Find it online: https://simple-veganista.com/chickpea-ratatouille-nicoise/