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

Cook Time 1 30

Total Time 2

Servings

Calories 362kcal

Author Neil

Equipment

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