Ratatouille With Chickpeas Recipes
CHICKPEA RATATOUILLE
Ratatouille, a rustic farm to table style dish is made even heartier with the addition of chickpeas. It's a late summer or early fall recipe for those who appreciate big flavor and simplicity while using the seasons harvest.
Provided by Julie | The Simple Veganista
Categories Entree
Time 1h10m
Number Of Ingredients 12
Steps:
- Saute: In a heavy bottom pot or dutch oven, heat olive oil over medium heat, add onions, garlic and bell peppers, saute for 3 - 4 minutes. Add tomatoes, mix well and cook 5 minutes.
- Simmer (1): Add in eggplant, zucchini, herbs, spices, and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes.
- Simmer (2): Add in chickpeas, cover askew, and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for firmer vegetables, more time for softer vegetables and more juices). Stir occasionally until ready.
- Serve topped with chopped fresh herbs. Pair it with a gluten-free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, farro, rice or pasta to make it go further.
- Serve warm, cold or at room temperature. Enjoy!
- Serves 4 - 6
Nutrition Facts : Calories 326 calories, Sugar 20.8 g, Sodium 291.4 mg, Fat 7.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 54.9 g, Fiber 17.2 g, Protein 14 g, Cholesterol 0 mg
RATATOUILLE WITH CHICKPEAS
Ratatouille is a great dish to make when you have fresh summer vegetables.
Provided by Angie
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
- Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
- Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Nutrition Facts : Calories 427 calories, Carbohydrate 65.8 g, Cholesterol 1.9 mg, Fat 15 g, Fiber 20.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 751.8 mg, Sugar 22.8 g
CHICKPEA RATATOUILLE
We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.
Provided by Dr. Jenny
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
- Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
- Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.
RATATOUILLE WITH SAUSAGE AND CHICKPEAS
This vegetable stew can be eaten on its own or served with a few extras like sausage and chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot, heat olive oil over medium-high. Brown chicken sausage, turning often, 8 to 10 minutes. Remove; cut into 1/2-inch rounds.
- In same pot, bring Ratatouille, chickpeas, and chicken broth or water to a boil; reduce heat. Simmer until heated through, 5 minutes.
- Return sausage to pot; stir in basil.
Nutrition Facts : Calories 369 g, Fat 16 g, Fiber 9 g, Protein 19 g
RATATOUILLE WITH CHICKPEAS -- CROCK-POT
Make and share this Ratatouille With Chickpeas -- Crock-Pot recipe from Food.com.
Provided by Katzen
Categories Peppers
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
- Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
- Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.
Nutrition Facts : Calories 219.5, Fat 4.2, SaturatedFat 0.6, Sodium 593.3, Carbohydrate 40.7, Fiber 10.7, Sugar 10.5, Protein 8.8
CHICKPEA AND FENNEL RATATOUILLE
This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.
Provided by Mark Bittman
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
- Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
- Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams
RATATOUILLE WITH CHICKPEAS
Ratatouille is a great dish to make when you have fresh summer vegetables.
Provided by Angie
Categories Vegetarian Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
- Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
- Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Nutrition Facts : Calories 427 calories, Carbohydrate 65.8 g, Cholesterol 1.9 mg, Fat 15 g, Fiber 20.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 751.8 mg, Sugar 22.8 g
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