Craving a cozy, healthy meal that packs a punch? Say hello to Ratatouille with Chickpeas! This dish combines the rich flavors of classic ratatouille with the hearty goodness of protein-packed chickpeas.
It’s super easy to whip up, taking just about 30 minutes, which is perfect for your busy lifestyle. Plus, it’s customizable! You can switch out the veggies based on what you have in your fridge or add your fave spices for that extra kick.
Not only does this dish fill you up, but it’s also packed with nutrients, making it a guilt-free delight. Ready to learn how to make ratatouille with chickpeas? Let’s dive in!
Serving and Pairing Suggestions
Enjoy your Ratatouille with Chickpeas hot but wait, there’s more! This dish pairs beautifully with a light salad like Shredded Romaine and Cucumber Salad with Yogurt Dressing or even some crispy Garlic Naan for a cozy touch.
You can also serve it alongside some Quinoa and Herb Stuffed Tomatoes for a colorful veggie feast. Feeling fancy? Try it with our Vegan Tofu Scramble for a protein boost that will keep you energized all day. Pick a side, and you’re all set for a meal that’s as wholesome as it is delicious!
Tips and Notes
- Veggie Swap: Feel free to swap in your favorite vegetables! Zucchini, bell peppers, or eggplant work great.
- Spice It Up: Add some chili flakes or smoked paprika if you like a little heat.
- Prep Ahead: You can chop the veggies the night before to save time.
- Storage: This dish keeps well in the fridge for up to four days. Just reheat and enjoy!
- Serving Size: Great as a main dish or a side. Adjust the portions as needed.
Closing Statement
Why not give this Ratatouille with Chickpeas a try? It’s got all the comforting vibes you need for a chill night. Plus, it’s plant-based and oh-so-delicious. Explore more recipes on the blog to find your next favorite dish!
Ratatouille with Chickpeas
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.