Best Chickpea Ratatouille Recipes

CHICKPEA AND FENNEL RATATOUILLE

Chickpea and Fennel Ratatouille image

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.

Provided by Mark Bittman

Categories dinner, lunch, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

Steps:

Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams

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.

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