Indulge in a delectable vegetarian delight with our Ratatouille with Chickpeas, a symphony of flavors and textures. This wholesome dish, easily prepared in a crock pot, combines the vibrant colors and flavors of fresh vegetables with the protein-rich goodness of chickpeas. Discover a medley of recipes within this article, catering to various dietary needs and preferences. Embark on a culinary journey with our classic Ratatouille with Chickpeas, explore a vegan adaptation brimming with plant-based goodness, and delight in a gluten-free version that accommodates dietary restrictions. Each recipe offers a unique take on this beloved dish, ensuring there's something for every palate to savor.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKER RATATOUILLE
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges
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
RATATOUILLE IN THE CROCK POT
Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!
Provided by Geema
Categories Stew
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
- Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
- Dot with half of the tomato paste.
- Repeat layering process with remaining vegetables, spices and tomato paste.
- Drizzle with olive oil.
- Cover and cook on LOW for 7 to 9 hours.
- Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
- Refrigerate to store.
- May freeze up to 6 weeks.
SLOW-COOKED RATATOUILLE
I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. -Diane Goedde, Red Lodge, Montana
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels., Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine., Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through., Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
RATATOUILLE WITH CHICKPEAS -- CROCK-POT
Make and share this Ratatouille With Chickpeas -- Crock-Pot recipe from Food.com.
Provided by Katzen
Categories Peppers
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
- Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
- Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.
Nutrition Facts : Calories 219.5, Fat 4.2, SaturatedFat 0.6, Sodium 593.3, Carbohydrate 40.7, Fiber 10.7, Sugar 10.5, Protein 8.8
RATATOUILLE IN THE SLOW COOKER
This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.
Provided by charlottedab
Categories World Cuisine Recipes European French
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
- Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 39.6 g, Fat 10.3 g, Fiber 13.5 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 850.2 mg, Sugar 18.9 g
SLOW COOKER RATATOUILLE
Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Packed with nutrients, it also delivers four of your 5-a-day
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
- Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
RATATOUILLE (CROCK POT)
Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.
Provided by Bev I Am
Categories Stew
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
- Press out excess moisture.
- Rinse the eggplant with water and pat dry with paper towels.
- Place the eggplant in crock pot.
- Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
- Mix well.
- Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
- Stir in the tomato paste, olives, and the fresh basil.
- Serve hot, room temperature or chilled.
Tips:
- Prep your vegetables in advance: Dice your vegetables, mince your garlic, and chop your herbs before you start cooking. This will save you time and make the cooking process go more smoothly.
- Use a good quality olive oil: Olive oil is a key ingredient in ratatouille, so make sure to use a good quality extra virgin olive oil.
- Don't overcrowd the pot: When you're browning the vegetables, don't overcrowd the pot. This will prevent them from cooking evenly.
- Season the dish to taste: Ratatouille is a versatile dish that can be seasoned to your liking. Add more herbs, spices, or salt and pepper to taste.
- Serve ratatouille with your favorite sides: Ratatouille can be served with a variety of sides, such as rice, pasta, or bread.
Conclusion:
Ratatouille is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. Whether you serve it as a main course or a side dish, ratatouille is sure to be a hit.
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