**Pumpkin and Chickpea Ratatouille: A Vibrant and Flavorful Dish**
Ratatouille is a classic French dish that is typically made with eggplant, zucchini, bell peppers, and tomatoes. This recipe takes a unique twist on the traditional dish by adding pumpkin and chickpeas, creating a vibrant and flavorful dish that is perfect for a hearty and healthy meal. The combination of roasted pumpkin, tender chickpeas, and sautéed vegetables creates a delightful medley of textures and flavors. This recipe provides detailed instructions for creating this delicious dish, along with variations and serving suggestions to suit different preferences and dietary needs. Whether you're a seasoned cook or just starting out, this article has everything you need to create a delicious and satisfying pumpkin and chickpea ratatouille that will impress your family and friends.
PUMPKIN AND CHICKPEA RATATOUILLE
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
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.
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Provided by Melissa Clark
Categories dinner, easy, weekday, beans, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
- Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
CHICKPEA RATATOUILLE
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
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.
RATATOUILLE WITH CHICKPEAS
Ratatouille is a great dish to make when you have fresh summer vegetables.
Provided by Angie
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
- Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
- Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Nutrition Facts : Calories 427 calories, Carbohydrate 65.8 g, Cholesterol 1.9 mg, Fat 15 g, Fiber 20.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 751.8 mg, Sugar 22.8 g
Tips:
- Use fresh, seasonal vegetables. This will ensure that your ratatouille is packed with flavor.
- Don't be afraid to experiment with different vegetables. You can add or remove vegetables based on your own preferences.
- Sauté the vegetables separately. This will help them retain their individual flavors and textures.
- Use a good quality olive oil. This will add a rich, nutty flavor to your ratatouille.
- Season the ratatouille to taste. Add salt, pepper, and other herbs and spices to your liking.
- Serve the ratatouille hot or cold. It is delicious either way.
Conclusion:
Pumpkin and chickpea ratatouille is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a hearty and flavorful meal, give this recipe a try!
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