Best 3 Chickpea Ratatouille Recipes

**Introduction:**

Prepare to tantalize your taste buds with a vibrant and flavorful culinary creation – Chickpea Ratatouille! This delightful dish is a symphony of colors and textures, featuring tender chickpeas, an array of colorful vegetables, and a rich, aromatic sauce. Embark on a culinary journey as we explore the depths of this delectable dish, uncovering the secrets behind its captivating flavors. Discover how simple ingredients can transform into an extraordinary and satisfying meal, perfect for both vegetarians and meat-lovers alike. In this article, we present a collection of Chickpea Ratatouille recipes, each offering unique variations and culinary artistry. From the classic French Ratatouille to a hearty Moroccan-inspired stew, these recipes will guide you through the process of creating this delectable dish in the comfort of your own kitchen. So, gather your ingredients, ignite your culinary passion, and prepare to indulge in a feast for the senses with Chickpea Ratatouille!

**Recipes Included:**

1. Classic French Ratatouille: Experience the traditional flavors of Ratatouille with this timeless recipe. Savor the harmonious blend of tender vegetables, including eggplant, zucchini, bell peppers, and tomatoes, all simmered in a flavorful tomato sauce.

2. Moroccan Chickpea Ratatouille: Embark on a culinary journey to Morocco with this aromatic stew. Discover the vibrant flavors of cumin, coriander, and paprika, as chickpeas and vegetables are slowly simmered in a rich tomato broth.

3. One-Pot Chickpea Ratatouille: Simplify your cooking experience with this convenient one-pot recipe. Toss all the ingredients into a single pot and let the magic happen. Enjoy a delicious and hassle-free meal that's perfect for busy weeknights.

4. Vegan Chickpea Ratatouille: Delight in the plant-based goodness of this vegan Ratatouille. With creamy coconut milk and a medley of vegetables, this recipe offers a hearty and satisfying meal that's perfect for those following a vegan lifestyle.

5. Chickpea Ratatouille with Quinoa: Elevate your Ratatouille with the addition of protein-packed quinoa. This recipe combines the flavors of Ratatouille with the nutritional benefits of quinoa, creating a wholesome and balanced meal.

Prepare to embark on a culinary adventure as you explore the diverse flavors and textures of Chickpea Ratatouille. With each recipe, you'll discover new ways to enjoy this versatile dish. So, get ready to ignite your taste buds and create a memorable dining experience!

Let's cook with our recipes!

CHICKPEA RATATOUILLE

Chickpea Ratatouille image

We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.

Provided by Dr. Jenny

Categories Peppers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb small eggplant, cut into large chunks
1 lb roma tomato, cored and chopped (or 1 28-oz can whole tomatoes, drained and chopped)
3/4 lb zucchini, cut into large chunks
1 medium yellow onion, sliced (1 1/2 cups)
2 red bell peppers, cored, seeded and sliced (or 2 yellow peppers)
5 garlic cloves, peeled and halved
1 teaspoon salt
1/4 cup olive oil
3 cups canned chick-peas, rinsed and drained (2 cans)
1 tablespoon chopped fresh thyme (can also use 1 Tb rosemary or 1/2 cup fresh basil or parsley)

Steps:

Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.

CHICKPEA RATATOUILLE

CHICKPEA RATATOUILLE image

Categories Soup/Stew Vegetable Vegetarian Quick & Easy High Fiber Low/No Sugar

Yield 4

Number Of Ingredients 16

Ingredients

3 tbsp tomato paste
2 tbsp balsamic vinegar
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried thyme
2 tbsp chopped sun-dried tomatoes packed in oil
1 c chopped onion
1 28oz can diced tomatoes
1 red bell pepper, diced
1 green bell pepper, diced
1 small zucchini, halved and cut into 1/2-in pieces
1 med yellow squash, halved and cut into 1/2-in pieces
1 small eggplant, peeled and cut into 1/2-in pieces
1 15oz can chickpeas, drained and rinsed
1 1/4 c water
1 c couscous (or sub rice)

Steps:

1. Coat inside of slow cooker with cooking spray. Combine all ingredients other than water and couscous in slow cooker; cook on low 8 hours. 2. Bring water to a boil in a small saucepan; add couscous, stir, cover and remove from heat. Let stand 10 min or until water is absorbed. Fluff with fork. Serve ratatouille over cooked couscous.

PUMPKIN AND CHICKPEA RATATOUILLE

Pumpkin and Chickpea Ratatouille image

Recipe from Womens Weekly magazine and stated to be from the WW "Pantry" cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine

Provided by Jubes

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

600 g jap pumpkin, coarsely chopped
1 tablespoon olive oil
1 medium sized red onion, sliced thinly
2 garlic cloves, sliced thinly
2 tablespoons tomato paste
2 tablespoons red wine vinegar
400 g crushed tomatoes
1/2 cup water or 1/2 cup vegetable stock
1 teaspoon ground allspice
400 g chickpeas, drained and rinsed well

Steps:

Preheat oven to 220°C.
Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.

Tips:

Choose ripe vegetables for the best flavor. Look for vegetables that are brightly colored and free of blemishes.
Use a good quality olive oil. Olive oil will help to bring out the flavor of the vegetables.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will not cook evenly.
Cook the vegetables over medium heat. This will help to prevent them from burning.
Season the vegetables with salt and pepper to taste.
Serve the ratatouille hot or cold. Ratatouille can be served as a main course or a side dish.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up summer vegetables and is a healthy and satisfying meal. With its vibrant colors and flavors, ratatouille is a dish that is sure to please everyone at the table.

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