Chickpea Ratatouille

Full of fresh vegetables and aromatic herbs, this rustic farm-to-table style chickpea ratatouille is one of my favorites!

The main difference between this and a traditional ratatouille is that we use chickpeas for extra plant protein to make this a complete meal for vegans. 💪

It’s simple to prepare, full of goodness, and packed with flavor. You can certainly eat it on its own, but it’s even more satisfying served with quinoa, rice, or pasta. The ideal midweek meal, especially when you have some leftover veggies!

What is Ratatouille?

Despite the popular Disney/Pixar film of the same name, ratatouille has nothing to do with charming rodents with a zest for cooking!

No, ratatouille is a traditional vegetable stew that hails from the Provence region of southern France. It’s a simple and rustic dish made with summer vegetables including tomatoes, zucchini, bell peppers, and eggplant.

The name comes from the French word ‘touiller‘, which means ‘to toss’ or ‘ to stir up’.

It’s a tangy, herby, satisfying dish that is delicious served hot or cold, with accompaniments like rice, quinoa, or warm crusty bread. 🤤

Is Ratatouille Vegan?

Yes, typically all ratatouille is vegan. It’s a classic plant-based dish that uses seasonal vegetables in a tomato-based sauce. No need for meat, eggs, or dairy!

Is this Chickpea Ratatouille Gluten-Free?

Yes! There are no glutenous ingredients in this ratatouille. Of course, if you serve it with bread or pasta, make sure your choices are gluten-free if you need to avoid gluten for any reason.

What is Chickpea Ratatouille Made Of?

You can mix and match the vegetables in this recipe depending on what you like and what is available.

To make our recipe, you will need the following ingredients:

• Zucchinis
• Red bell pepper
• Onion
• Eggplants
• Cherry tomatoes
• Garlic
• Olive oil, for sautéing
• Dried basil
• Dried oregano
• Salt and black pepper to taste
• Dried thyme
• Chickpeas
• Polati tomatoes, diced
• Parsley, chopped

How to Make Chickpea Ratatouille

Start by dicing the zucchini, bell pepper, onion, and eggplants into cubes of the same size. The smaller, the better! Also cut the cherry tomatoes into quarters, and slice 6 cloves of garlic.

To a hot stockpot, add a little olive oil, 1/3 of the diced zucchini, 1/3 of the red bell peppers, 1/3 of the onion, and 1/3 of the garlic. Mix until everything is coated in olive oil.

I recommend doing this in batches to maintain the heat in the pan and get caramelization. It usually takes me 3 batches, which is why I suggest 1/3 of each veggie at a time.

Add a pinch of salt and black pepper to the veggies, and sauté until golden (about 5 minutes).

Repeat these steps until all the veggies have been sautéed, and set them aside in a bowl.

To the stockpot (which is now empty), add olive oil and 1/3 of the diced eggplant. Mix until the eggplant is well-coated in olive oil. I also recommend doing this in batches like we did with the other veggies! Eggplant absorbs a lot more liquid, so you may have to keep adding olive oil.

Sauté the eggplant until golden, and then repeat until all the eggplant has been sautéed.

Add all of the veggies back into the stockpot, and mix together.

Drain the chickpeas, and add them to the veggies along with the can of diced Polati tomatoes, all fresh tomatoes (diced), chopped parsley, dried basil, dried oregano, and dried thyme.

Cook for another 2-3 minutes to combine all the flavors. Taste and adjust salt and pepper if necessary. For extra spice, you can add red pepper flakes and smoked paprika! Serve on a bed of rice, quinoa, or pasta.

FAQ

How to Store Chickpea Ratatouille

This chickpea ratatouille stores very well in the fridge for up to 5 days. Allow it to cool completely first, then you can keep it in the fridge in an airtight container.

To reheat it, simply pop it in the microwave or reheat gently on the stove.

Can You Freeze Chickpea Ratatouille?

Yes, you can! It will last for up to 3 months in the freezer, when stored in a freezer-proof container or freezer bags.

Always allow the ratatouille to cool completely, then separate it into portions before freezing.

When you are ready to use it, allow each portion to thaw in the fridge, then reheat it in the microwave or on the stove. Add some fresh herbs to make up for any flavor loss during freezing.

Is Ratatouille Healthy?

Yes, ratatouille is an incredibly healthy dish! This is thanks to the high vegetable content, which means tons of fiber, antioxidants, vitamins, and minerals.

If you use the veggies we recommend, then your ratatouille will contain good levels of vitamins A, C, and E, as well as folate (vitamin B9) and potassium.

Meanwhile, the chickpeas add a protein punch, which makes our ratatouille a more complete meal – especially if you combine it with a high-protein grain like quinoa.

If you want a lower-calorie version, be aware of how much olive oil you use to fry the veggies. Olive oil has many health benefits, but it contains a lot of calories. You may want to experiment with steam frying, which uses less oil (it’s worth Googling this technique!).

For more delicious midweek meals, check out the following:

Vegan Indian Curry

Vegan Chili

Spaghetti and Vegan Meatballs

Authentic Mexican Vegan Tortilla Soup

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! We’d love to see your creation. Let’s eat!