Chickpea Ratatouille

    1 hour 15 minutes

    Chickpeas add protein to this traditional ratatouille. Full of fresh vegetables and dried herbs, this dish served with warm crust bread is a comforting low-kilojoule meal on a chilly evening.

    31 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 2 large onions, coarsely chopped
    • 2 garlic cloves, finely chopped
    • 2 red, green or yellow capsicums, diced
    • 4 zucchini, sliced
    • 1 large eggplant, diced
    • 1 can chopped tomatoes, about 400 g
    • 1 can chickpeas, about 400 g, drained and rinsed
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried thyme
    • good pinch of freshly ground black pepper
    • 2 tablespoons chopped fresh parsley

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. In a flameproof casserole dish or heavy saucepan, heat 2 tablespoons of the oil over moderate heat. Add the onions and garlic and sauté, stirring, for about 7 minutes or until softened and golden.
    2. Add the diced capsicums and sauté, stirring, for about 7 minutes or until lightly browned. Using a slotted spoon, transfer the vegetable mixture to a bowl.
    3. Add the zucchini to the casserole and sauté, stirring frequently, for about 7 minutes or until softened. Transfer to the bowl with the onions and capsicums.
    4. Heat the remaining oil in the casserole dish. Add the eggplant and sauté, stirring constantly, for about 6 minutes or until slightly softened.
    5. Return all the sautéed vegetables to the casserole and add the tomatoes with their juices, the chickpeas, dried herbs and pepper. Stir to combine.
    6. Cover and simmer gently for 25–30 minutes or until the vegetables are tender. Stir in the parsley. Serve hot or at room temperature.

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    Something else. When I make my ratatouille (ingredients almost identical as this one, see below for my comment on this recipe) I cut the eggplant in 1-2 cm slices, salt them, and drain them in a colander. Then I start by sautéing the onions, until translucent, then add the garlic and herbs/pepper. While that's cooking I chop the capsicum, then add them, when the capsicum is cooking, I chop the zucchini and then add it. While the zucchini is cooking I rinse and pat dry the eggplant, cube it, then add them to the pot, and finish with the tomatoes about 7-8 minutes later. I buy diced tomatoes as it makes the whole process quicker, sometimes tomatoes with basil already in them! My recipe also uses 1/2 Tbsp of oil to start with. A bit less than this recipe. I have never used fresh parsley or chick peas but they seem to be great additions!  -  16 Oct 2008


    This is almost identical to my Auntie's ratatouille recipe which I've had for well over 20 years, minus the chick peas and the parsley. It's delicious on rice or couscous for a meal, and I also like it cold, straight from the fridge, in Summer. I'll definitely try it with chick peas! Using yellow capsicum is always my favourite as it's a nice combination with the dark eggplant, green zucchini, and red tomatoes.  -  16 Oct 2008


    Was nice and easy to prepare. I added an extra can of tomatoes as it seemed a bit dry. I also used green string beans in place of zucchini. Great hearty filling dish.  -  27 Jan 2015