Ratatouille with Chickpeas
This Ratatouille with Chickpeas is a hearty and nutritious twist on the classic French dish. Packed with vibrant vegetables and protein-rich chickpeas, it's perfect for a light dinner or a side dish. The combination of flavors and textures makes this dish a delightful centerpiece for any meal. Serve it warm or at room temperature, making it a versatile option for any occasion.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 onion - chopped
- 2 cloves garlic - minced
- 1 bell pepper - chopped, any color
- 1 zucchini - sliced
- 1 medium eggplant - cubed
- 1 can 15 oz chickpeas - rinsed and drained
- 1 can 14.5 oz diced tomatoes - with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper - to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add bell pepper, zucchini, and eggplant. Cook for 10-15 minutes, stirring occasionally, until vegetables begin to soften.
- Add chickpeas, diced tomatoes with juice, thyme, basil, salt, and pepper. Stir to combine.
- Bring to a simmer and cook for an additional 10-15 minutes until everything is heated through and flavors meld.
- Taste and adjust seasoning if necessary. Serve warm or at room temperature.
Notes
For variations, you can add zucchini or eggplant for extra texture. For a spicier version, consider adding red pepper flakes. If you prefer a creamier dish, stir in some coconut milk at the end.
Chickpeas can be replaced with lentils or other beans, and you can use fresh herbs instead of dried for a more intense flavor.
Make sure to cook the vegetables until just tender to retain some of their crunch.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 28gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 350mgFiber: 8gSugar: 5g
Tried this recipe?Please consider Leaving a Review!