Best Chickpea And Fennel Ratatouille Recipes

CHICKPEA RATATOUILLE

CHICKPEA RATATOUILLE image

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.

Provided by Julie | The Simple Veganista

Categories Entree

Time 1h10m

Number Of Ingredients 12

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)

Steps:

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

Nutrition Facts : Calories 326 calories, Sugar 20.8 g, Sodium 291.4 mg, Fat 7.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 54.9 g, Fiber 17.2 g, Protein 14 g, Cholesterol 0 mg

RATATOUILLE WITH CHICKPEAS

Ratatouille with Chickpeas image

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

Ingredients

3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 large onion, sliced
2 red bell peppers, seeded and diced
3 tomatoes, cored and diced
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
2 Japanese eggplants, diced
2 zucchini, diced
1 (14 ounce) can chickpeas (garbanzo beans), drained
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
4 sprigs fresh thyme
salt and ground black pepper to taste

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

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.