Best Pumpkin And Chickpea Ratatouille Recipes

PUMPKIN AND CHICKPEA RATATOUILLE

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.

CHICKPEA RATATOUILLE

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

CHICKPEA AND FENNEL RATATOUILLE

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.

RATATOUILLE WITH CHICKPEAS

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.

CHICKPEA RATATOUILLE

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.