Why You’ll Love This Recipe
This Vegan Chickpea Ratatouille is a wholesome and delicious dish that’s not only comforting but also full of vibrant, plant-based ingredients. The chickpeas bring a great source of protein, and the combination of tender vegetables simmered in a tomato-based sauce creates a rich, comforting dish that’s perfect for a family dinner or meal prep. It’s easy to make, loaded with flavor, and packed with nutrients, making it a great choice for anyone looking to enjoy a vegan, gluten-free, and wholesome meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes (or use fresh tomatoes if preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional for extra depth)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables:
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent.
- Add the garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the Vegetables:
- Stir in the zucchini, bell peppers, and cherry tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and release their juices.
- Add the Chickpeas and Tomatoes:
- Add the chickpeas and canned diced tomatoes (with their juice) to the pan. Stir in the oregano, thyme, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
- Simmer the Ratatouille:
- Reduce the heat to low, cover the pan, and let the ratatouille simmer for 15-20 minutes, stirring occasionally. The vegetables should be tender, and the flavors should have melded together.
- Adjust Seasoning and Serve:
- Taste and adjust seasoning with additional salt, pepper, or herbs if needed. Remove from heat and garnish with fresh basil or parsley.
- Serve:
- Serve the vegan chickpea ratatouille with rice, quinoa, or crusty bread for a complete meal. Enjoy!
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add More Protein: Add other beans like kidney beans or black beans for additional protein.
- Spicy Kick: If you like heat, add a pinch of red pepper flakes or a diced jalapeño to the dish while sautéing the vegetables.
- Roast the Vegetables: For extra depth of flavor, try roasting the zucchini and bell peppers before adding them to the skillet.
- Add Fresh Herbs: Fresh basil, parsley, or rosemary can be added at the end of cooking for an extra burst of freshness.
- Use Fresh Tomatoes: Swap canned tomatoes with fresh, diced tomatoes for a lighter, fresher flavor, especially in the summer months when tomatoes are in season.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes well. Store in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a skillet over low heat or in the microwave until warmed through.
FAQs
1. Can I add eggplant back into this recipe?
Yes, you can definitely add eggplant to the recipe if you prefer. Simply dice it and sauté it along with the other vegetables for a more traditional ratatouille.
2. Can I use other beans besides chickpeas?
Absolutely! You can substitute chickpeas with other beans such as white beans, kidney beans, or lentils. Just adjust the cooking time as needed for the type of beans you use.
3. Can I make this dish ahead of time?
Yes, this dish can be made ahead and stored in the fridge for up to 3-4 days. The flavors actually develop even more as it sits.
4. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. It’s a perfect meal for anyone avoiding gluten.
5. How can I make this dish spicier?
To add some heat, stir in some crushed red pepper flakes, diced jalapeños, or chili powder while cooking.
6. Can I add a different vegetable?
Yes, you can add other vegetables such as mushrooms, carrots, or even spinach to this ratatouille. Just make sure to adjust the cooking time to ensure everything is tender.
7. Can I use canned tomatoes instead of fresh tomatoes?
Yes, canned diced tomatoes are perfect for this recipe. You can also use fresh tomatoes if you prefer, especially during peak tomato season.
8. How do I store leftover ratatouille?
Store leftover ratatouille in an airtight container in the fridge for up to 3-4 days. It also freezes well for up to 2-3 months.
9. Can I serve this with pasta?
Yes, this ratatouille is perfect served with pasta! Toss it with your favorite gluten-free pasta for a hearty, satisfying meal.
10. Can I make this dish spicy without using chili peppers?
Yes, if you prefer a non-peppery heat, you can add a pinch of cayenne pepper or smoked paprika for a warm spice.
Conclusion
Vegan Chickpea Ratatouille Without Eggplant is a hearty, flavorful dish that’s simple to make and perfect for a nourishing, plant-based meal. The tender vegetables, chickpeas, and aromatic herbs combine to create a delicious, satisfying dish that is both fresh and comforting. This dish is versatile and easy to customize, making it a great option for meal prep, a quick weeknight dinner, or a light lunch. Enjoy this colorful, nutrient-packed ratatouille that celebrates the best of Mediterranean flavors!
PrintVegan Chickpea Ratatouille Without Eggplant
Vegan Chickpea Ratatouille Without Eggplant is a hearty, healthy, and flavorful dish featuring a blend of colorful vegetables, chickpeas, and aromatic herbs simmered in a savory sauce. This vegan take on the classic French ratatouille is light, fresh, and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: French, Mediterranean
Ingredients
- 1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes (or fresh tomatoes if preferred)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
- Add garlic and cook for another 1-2 minutes until fragrant.
- Stir in zucchini, bell peppers, and cherry tomatoes. Cook for 5-7 minutes until vegetables begin to soften and release juices.
- Add chickpeas and diced tomatoes (with their juice), oregano, thyme, smoked paprika (if using), salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally until the vegetables are tender and flavors meld.
- Adjust seasoning to taste. Remove from heat and garnish with fresh basil or parsley.
- Serve with rice, quinoa, or crusty bread, and enjoy!
Notes
- Add red pepper flakes or jalapeños for a spicy twist.
- For extra protein, add other beans like kidney beans or black beans.
- Roast the zucchini and bell peppers before adding them to the skillet for extra depth of flavor.
- Use fresh tomatoes instead of canned for a lighter, fresher flavor, especially in summer.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
