Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Ratatouille and Chickpea Stew
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
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
Servings
4
Calories
362
kcal
Author
Neil
Equipment
Casserole pot
Saucepans
Wooden spoon
Kitchen scale
Chopping board
Kitchen knives
Measuring spoons
Ingredients
For the Ratatouille:-
2
tablespoon
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
tablespoon
tomato puree
Salt and freshly ground pepper
For the Chickpea Stew:-
1
teaspoon
olive oil
One small onion
sliced
1
tablespoon
lemon juice
400
g
can of chickpeas
rinsed and drained
1
tablespoon
finely chopped flat leaf parsley
Metric
-
US Customary
Instructions
Make the Ratatouille:-
In a large casserole dish / saucepan heat the olive oil.
Sauté the onion and garlic for 2 – 3 minutes.
Add the courgette and aubergine slices and cook with the onion and garlic stirring frequently for 3 – 4 minutes.
Add the chopped tomatoes and strips of pepper to the rest of the ingredients and stir frequently for 3 – 4 minutes.
Stir in the tomato puree and season with salt and pepper. Go easy on the seasoning though.
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.
Once completely cooked, season to taste.
Make the Chickpea Stew:-
Heat the olive oil in a medium sized saucepan.
Sauté the sliced onion until it is just soft, but has just a little bit of “crunch” left to it.
Add the ratatouille, lemon juice and chickpeas.
Combine and stir all the vegetables together well, warming thoroughly through.
Serve on warmed plates garnished with the freshly chopped parsley.
Notes
This dish is ideal for freezing.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
56.6
g
|
Protein:
13.8
g
|
Fat:
12.1
g
|
Saturated Fat:
1.6
g
|
Sodium:
887.1
mg
|
Fiber:
19.4
g
|
Sugar:
24.8
g
|
Vitamin A:
700
IU
|
Vitamin C:
131.2
mg
|
Calcium:
130
mg
|
Iron:
3.1
mg