Name: Ratatouille with Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium aubergines (eggplants), diced; 2 medium courgettes, diced; 3 bell peppers (red, yellow, and green), diced; 1 large onion, chopped; 4 garlic cloves, crushed; 1 can tinned peeled plum tomatoes plus 1 tbsp tomato paste; 1 cup cooked chickpeas; 2 sprigs thyme; 1 handful chopped fresh basil; 3 tbsp olive oil; Salt and pepper, to taste, plus 1/2 tsp turmeric

"This hearty ratatouille gets a nutritious boost with protein-rich chickpeas, transforming the classic French vegetable stew into a vegan powerhouse. Packed with fresh eggplant, zucchini, bell peppers, and tomatoes, it's simmered to perfection for a comforting dish bursting with summer flavors. Enjoy it warm or at room temperature as a main, side, or light lunch."

Method 3 Steps

1

Optional: To remove any bitterness and reduce oil absorption when frying, place the diced aubergines in a colander, sprinkle with salt, and let sit for 30 minutes or more. Wipe off excess salt before cooking.
2

Heat the oil in a pan over medium heat. Add the onions, then the garlic. Stir-fry for 2-3 minutes, then add the aubergine, followed by the courgettes and peppers. Cook until the vegetables are lightly colored.
3

Add the tinned tomatoes, tomato paste diluted in 1 tbsp water, thyme, chickpeas, turmeric, and season with salt and pepper. Cover, reduce heat, and cook until vegetables are tender but not mushy. Stir in basil at the end. Serve warm or at room temperature.

Ratatouille with Chickpeas

🥗 Ingredients (11 items)

Method 3 Steps

🛒 Shopping List