Easy Chickpea Ratatouille Recipe (Vegan, 35-Min)
Chickpea ratatouille is a wholesome vegan and gluten-free dish made with eggplant, zucchini, bell peppers, tomatoes, and chickpeas. Hearty enough for a main, easy enough for any night.
Servings: 4
Calories: 257kcal
Equipment
- Skillet or Saute Pan
Ingredients
- 1 eggplant diced
- 1 zucchini diced
- 1 red pepper diced
- 1 yellow pepper diced
- olive oil
- 1 onion chopped
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 400 g chopped tomatoes 1 tin
- 400 g chickpeas 1 tin
- 30 g fresh coriander chopped
- 30 g fresh parsley chopped
- 2 garlic cloves finely chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- To begin, preheat your oven to 220°C. Then, take your vegetables, such as aubergine, courgette, and bell peppers, and cut them into small cubes measuring 2-3 cm. Once cut, place them in a baking tray, drizzle with olive oil, add salt and pepper to taste, and toss everything together until the vegetables are coated evenly with the oil and seasoning.1 eggplant, 1 zucchini , 1 red pepper, 1 yellow pepper, olive oil, ½ teaspoon salt , ½ teaspoon pepper
- Now, it's time to roast the vegetables! Use the grill setting on your oven and let them cook for about 15-20 minutes or until they're slightly charred and crispy on the outside. Once done, take the baking tray out of the oven and set it aside for later use.
- While the vegetables are roasting, heat 3 tablespoon olive oil in a pan over medium heat. Once hot, add chopped onions and fry them for 2-4 minutes until they become translucent. Next, stir in paprika, garlic, herbs, tomato paste, and chopped tomatoes. Let everything simmer for 10 minutes, stirring occasionally, until the tomato sauce has thickened and the flavors have melded together.1 onion, 1 teaspoon smoked paprika, 1 tablespoon tomato paste, 30 g fresh coriander , 30 g fresh parsley, 2 garlic cloves, 400 g chopped tomatoes
- When the 10 minutes are up, add chickpeas and roasted vegetables from the oven, into the pan. Stir everything together to combine and let everything cook together for an additional 5 minutes. This will allow the flavors to meld even more and ensure that everything is heated through.400 g chickpeas
- To serve, you can pair this dish with pita bread, slightly grilled whole wheat wrap, or any bread of your choice. It also pairs well with chicken skewers if you're looking for a meatier option. Or, simply enjoy it on its own for a tasty and nutritious vegetarian meal. We hope you enjoy making and eating this recipe as much as we do!
Video
Notes
- You can use any combination of vegetables you like in this recipe. Some other great options include mushrooms, carrots, or sweet potatoes.
- You can also add some protein to this dish by including diced chicken or tofu in step 3, after the onions. Just prolong the cooking time at this stage by 15 minutes.
- This dish can be served over rice or quinoa for a more filling meal.
Nutrition
Calories: 257kcal | Carbohydrates: 48g | Protein: 13g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 490mg | Potassium: 1177mg | Fiber: 15g | Sugar: 16g | Vitamin A: 2707IU | Vitamin C: 130mg | Calcium: 132mg | Iron: 6mg
