For a richer flavor, roast the eggplant and zucchini before adding them to the pot. This will enhance their sweetness and create a deeper, more complex flavor profile. A splash of balsamic vinegar at the end can add a wonderful brightness and acidity to the dish. Serve hot or cold, as a main course or a side dish. It's excellent with crusty bread for soaking up the delicious sauce.
Ratatouille with Chickpeas
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS19
A vibrant celebration of summer's bounty, this Ratatouille with Chickpeas is a hearty and flavorful vegetarian dish. The sweetness of the peppers, the tang of the tomatoes, and the creaminess of the chickpeas all combine to create a truly memorable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol2 mg
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Fiber20 g
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Protein12 g
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Saturated Fat2 g
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Sodium752 mg
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Sugar23 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Heat olive oil in a heavy-bottomed pot over medium heat. Add garlic and cook, stirring frequently, until fragrant (1 minute). Reduce heat to low and add onion and bell peppers. Cover the pot and cook, stirring occasionally, until the onion softens (5 minutes). Remove the lid and cook, stirring, until any liquid evaporates and the onion begins to brown (2 minutes).
02
Step
5 mins
Stir in the diced tomatoes. Cover and simmer until the tomatoes release their juices (5 minutes).
03
Step
2 mins
Add the tomato and olive pasta sauce, diced eggplant, zucchini, chickpeas, parsley, basil, and thyme. Season generously with salt and pepper.
04
Step
5 mins
Cover the pot and cook until the vegetables are tender (40 minutes). Remove the lid and simmer, uncovered, until the ratatouille thickens slightly (5 minutes). Adjust seasoning to taste.
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RECIPE REVIEWS
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Please Rate
Ellen Vandervort
Jun 28, 2025I added a pinch of red pepper flakes for a little heat, and it was amazing!
Harmony Emmerich
Jun 26, 2025Next time I will double the recipe! It was so good and we ate it all in one sitting!
Earlene Hills
Jun 22, 2025I found that adding a bay leaf while simmering really enhanced the herbal notes.
Mose Mertz
Jun 20, 2025This recipe is fantastic. I roasted the eggplant and zucchini first as suggested and it really made a difference!
Zita Erdman
Jun 10, 2025I added a tablespoon of tomato paste while the onions were cooking to deepen the tomato flavor. Delicious!
Cletus Price
May 26, 2025I used regular eggplant instead of Japanese, and it worked out perfectly fine.
Wendy Jerde
May 14, 2025The chickpeas add such a nice heartiness to this ratatouille. My family loved it!
Annabel King
Apr 27, 2025So easy to make and packed with flavor. I'll definitely be making this again!