Ratatouille and Chickpea Stew

Take the classic, traditional, French Provencal stewed vegetable dish, Ratatouille, add some protein packed chickpeas, lemon juice and a lightly sautéed onion and you end up with this deliciously tasty vegetarian ratatouille and chickpea stew.

Ratatouille and Chickpea Stew Featured Image

Folks, it goes without saying nowadays and I know you don’t need me to tell you, as well as the government, the media etc. but we do need to eat much more vegetables in our diet, than we currently do.

As I’ve mentioned previously, I personally favour the Mediterranean diet to help us do this, which I wrote about in my article on the myths and facts of fad diets.

Ratatouille and Chickpea Stew above recipe

Eating a diet rich in vegetables and fruits is proven to be a given if you want to attempt to live as long and as healthy lives as those folks in the countries of Greece, Spain and Italy for example.

Those folks practically live on fruit and vegetables,nuts, pulses, fish and very little red meat. They get a HUGE amount of nutrition and dietary fibre from what they eat.

Now, every one of my recipes, here on my blog, features a nutrition label, as a guide for you to be able to make your own choices. Let’s look below at today’s.

This ratatouille and chickpea stew recipe contains 78% of your recommended daily dietary fibre and a whopping 159% of your daily Vitamin C!

I made my version of ratatouille, used in this recipe, last year in the ratatouille and tuna steak recipe recipe post.

It’s completely versatile and can be frozen individually itself too. For example, if you only need to make 2 portions of this ratatouille and chickpea stew recipe, just use half of the quantities from the chickpea stew part and you could use the leftover ratatouille in my other recipe or your own. It’s all about planning ahead!

Ratatouille and Chickpea Stew below recipe

The red casserole pot, featured here in the main photograph, features prominently in a lot of my recipe photographs doesn’t it? 🙂

Well that’s because it’s quite possibly my favourite cooking pot. I use it for just about all of my recipes.

In fact I’m now at the stage where if I don’t use this casserole pot for a recipe, that I’ve made in it before, I’m actually afraid that the recipe won’t taste right or the same! Does anyone else have that issue?

5 from 1 vote
Ratatouille and Chickpea Stew Featured Image
Ratatouille and Chickpea Stew
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Deliciously tasty vegetarian stew where the chickpeas add protein to my variation of the classic traditional French Provencal stewed vegetable Ratatouille dish.
Course: Dinner
Cuisine: French
Servings: 4
Calories: 362 kcal
Author: neil@neilshealthymeals.com
For the Ratatouille:-
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 2 cloves garlic finely chopped
  • 3 slices medium courgettes sliced moderately finely then quartered
  • 2 slices aubergines sliced moderately finely then quartered
  • 4 roughly chopped medium sized ripe peeled tomatoes
  • 1 red pepper core removed and cut into strips
  • 3 tbsp tomato puree
  • Salt and freshly ground pepper
For the Chickpea Stew:-
  • 1 tsp olive oil
  • One small onion sliced
  • 1 tbsp lemon juice
  • 400 g can of chickpeas rinsed and drained
  • 1 tbsp finely chopped flat leaf parsley
Make the Ratatouille:-
  1. In a large casserole dish / saucepan heat the olive oil.
  2. Sauté the onion and garlic for 2 – 3 minutes.
  3. Add the courgette and aubergine slices and cook with the onion and garlic stirring frequently for 3 – 4 minutes.
  4. Add the chopped tomatoes and strips of pepper to the rest of the ingredients and stir frequently for 3 – 4 minutes.
  5. Stir in the tomato puree and season with salt and pepper. Go easy on the seasoning though.
  6. Cover pan; reduce the heat to a low setting and cook covered for 45 minutes to 1 hour, stirring occasionally to make sure the mixture does not stick.
  7. Once completely cooked, season to taste.
Make the Chickpea Stew:-
  1. Heat the olive oil in a medium sized saucepan.
  2. Sauté the sliced onion until it is just soft, but has just a little bit of “crunch” left to it.
  3. Add the ratatouille, lemon juice and chickpeas.
  4. Combine and stir all the vegetables together well, warming thoroughly through.
  5. Serve on warmed plates garnished with the freshly chopped parsley.
Recipe Notes

This dish is ideal for freezing.

Nutrition Facts
Ratatouille and Chickpea Stew
Amount Per Serving
Calories 362 Calories from Fat 109
% Daily Value*
Total Fat 12.1g 19%
Saturated Fat 1.6g 8%
Sodium 887.1mg 37%
Total Carbohydrates 56.6g 19%
Dietary Fiber 19.4g 78%
Sugars 24.8g
Protein 13.8g 28%
Vitamin A 14%
Vitamin C 159%
Calcium 13%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Deliciously tasty vegetarian stew where the chickpeas add protein to my variation of the classic traditional French Provencal stewed vegetable Ratatouille dish.

OK, it’s Thursday, and you know I like to link up here with Ms Spoons at Running with Spoons to share the blogging love. So please, once you’ve finished here, hop on over there where you’ll find plenty of other excellent food / nutrition / health and wellness and blogging articles too.

Oh, and have a great weekend! What are you up to? I hope to be able to run the annual family BBQ get together with my brother and his family. Weather permitting!

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Take the classic, traditional, French Provencal stewed vegetable dish, Ratatouille, add some protein packed chickpeas, lemon juice and a lightly sautéed onion and you end up with this deliciously tasty vegetarian ratatouille and chickpea stew.


  1. Ratatoullie is most definitely one of my FAVORITE DISHES EVER!!!!!! 😀
    GiGi Eats recently posted…Letting the Inside, Out: Fun Facts About The Movie, Inside Out My Profile

    • neil@neilshealthymeals.com says:

      I’m absolutely there with you GiGi! 😀

      It’s just such an amazing combination of ingredients that all go so well together!

  2. This sounds really good. I love vegetarian versions of delicious food.
    Debbie recently posted…Going Solar: Answers to Your QuestionsMy Profile

    • neil@neilshealthymeals.com says:

      Thanks Debbie. I’m not a complete vegetarian, but I sure am a big believer in eating plenty of veggies, like in this recipe! 😀

  3. I LOVE chickpeas so much these days, and this looks colourful and delicious! I’ve never done ratatouille before! Also, I like your message: Eat your veggies! It should be 10 a day at least, right? 🙂

    • neil@neilshealthymeals.com says:

      Me too! I LOVE chickpeas. I can’t get enough of them. I can get 3 x 400g cans at the moment from Asda for £1. It may be getting to the stage where I’ll need to start throwing out stuff in a cupboard just to be able to get more in. Lol

      You would love ratatouille!

      Eat your veggies! I think, as many as you like? 😉

  4. I love ratatouille! Love love love it. And great idea of turning it into a legitimate meal, as opposed to just eating your weight in it, like I usually do!
    Susie @ SuzLyfe recently posted…BlogFest 2015, (Lack of) Work, and Drowned Rat StatusMy Profile

    • neil@neilshealthymeals.com says:

      I’m seeing a lot of ratatouille love today, thanks Susie, and I’m loving it!

      This veggie recipe is great with the Chickpeas but I think you would also love my other recipe with the tuna steaks and ratatouille, you being a seafood lover too! 😉

  5. This looks amazing…it looks so hearty and filling!
    Kelly @ Laughter, Strength, and Food recently posted…Kale and Red Pepper SlawMy Profile

    • neil@neilshealthymeals.com says:

      Aw thanks so much for your comment and taking the time to check out my recipe Kelly!

      Because of all the Ratatouille love today, I feel I should go and make another batch straight away, and I wish I could send you all some! 😀

  6. mmm this looks so yummy! Love how you took ratatouille to a whole new level!
    Rachel @ athletic avocado recently posted…BBQ Spiced Sweet Potato FriesMy Profile

    • neil@neilshealthymeals.com says:

      Thank you Rachel. I just think that ratatouille can be such a versatile dish. I’m already on the search to see what else it goes well with. 🙂

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