Easy, healthy and budget friendly, this Chickpea Ratatouille recipe is a sort of cross between ratatouille and a tagine, with a definite North African vibe from the cumin and coriander. It goes brilliantly with couscous or brown rice.
Chickpea Ratatouille and Couscous
This Chickpea Ratatouille and Couscous is such a quick and easy meal to make, but tastes fab and is also vegan, vegetarian, dairy free and gluten free… and pretty healthy too as it is packed with veg, chickpeas and spices.
Simply fry onion, aubergine, courgette and garlic, before adding the spices, tomatoes and chickpeas. Leave to simmer for 20 minutes, while you make to couscous and voila!
French ratatouille meets North African couscous
I must confess, this recipe is something of a mash up between a classic French ratatouille and the flavours of a North African tagine or couscous dish.
Authentic it most certainly isn’t, but then authentic is not something I ever really strive for… delicious and easy is what I always aim for, and this recipe most certainly ticks both those boxes!
What to serve with Chickpea Ratatouille?
I usually serve this delicious ratatouille with couscous, but it would go equally well with bulgar wheat, brown or white rice, or even pasta!
If you want to keep things really simple serve with bread or on top of a baked potato.
What to drink with Chickpea Ratatouille?
I think the perfect match for this dish is a Southern French rose, but if you prefer red a Grenache-based red from the South of France would also be a good match.
Alternatively, if you prefer white, this dish goes surprisingly well with Sauvignon Blanc – especially those from New Zealand and Chile.
Can you reheat Chickpea Ratatouille?
Absolutely. And it’s one of those recipes that actually tastes even better the next day.
Simply put any leftover Chickpea Ratatouille into a plastic, lidded container and place it in the fridge, where it will keep for up to 3 days.
You can eat it cold straight from the fridge, or reheat it.
To reheat, place the Chickpea Ratatouille in a saucepan and add a splash of water. Bring to the boil, then reduce the heat and simmer for 10 minutes or until piping hot all the way through.
Alternatively reheat this Chickpea Ratatouille in the microwave until piping hot all the way through.
Can you freeze Chickpea Ratatouille?
Yes you can! Simply put the cooked and cooled ratatouille into a plastic, lidded container and place it in the freezer, where it will keep for up to 1 month. Defrost for overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Chickpea Ratatouille and Couscous (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1 small aubergine cut into 1cm / ½inch cubes
- 1 large courgette cut into 1cm / ½inch cubes
- 1 clove garlic crushed or grated
- ½ teaspoon dried chilli flakes
- 1 teaspoon cumin ground
- 1 teaspoon coriander seed ground
- 400 g tin chopped tomatoes
- 400 g tin chickpeas drained
- Salt and pepper to taste
- 200 g couscous (or rice / pasta / bread etc.)
Instructions
- Put the olive oil in the base of a wide, deep pan. Add the chopped red onion and put the lid on. Sweat the onion on a low heat until it is translucent, but not brown. I find this takes about 5 minutes. Meanwhile you can chop the other veggies and grind your spices.
- Turn the heat up high and add the aubergine. Stir-fry until the aubergine is nicely browned, (you may need to add a splash more oil), then add in the courgette and stir-fry for another minute. Turn the heat down and add the crushed garlic, chilli flakes and spices. Fry for a further minute.
- Add the chopped tomatoes, plus about half a tin of water and some salt and pepper, then bring to the boil. Add the drained chickpeas and turn down low. Leave to simmer for 10 minutes with the lid off, stirring occasionally.
- After 10 minutes, give the chickpea ratatouille a stir and then get on with making the couscous. I recommend you don’t follow the packet instructions as, in my experience, it always ends up stodgy, stuck to the pan and overcooked. This is my little method which results in nice fluffy couscous every time...
- Use a saucepan with a lid. Put in 200g (7oz) couscous, 300g (10½oz) boiling water and a couple of twists of salt and pepper. Turn on the heat and bring to the boil. As soon as the water is bubbling. Turn the heat off, clamp on the lid and leave well alone for 5 minutes. After 5 minutes, fluff up with a fork, put the lid back on and leave for a further 5 minutes. Fluff again and you are done.
- By the time the couscous is done, the ratatouille will be too. Serve and eat!
Notes
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Jo Allison / Jo's Kitchen Larder says
Oh how I love Ratatouille me! My aubergine hating family doesn’t share my feelings but it has never stopped me from making it for myself. Your take on it sounds super delicious Eb, love it! x
Eb Gargano says
Oh no! How could anyone hate aubergines? They are one of my favourite veggies! Good to hear you still make ratatouille for yourself though 😀 Eb x
Choclette says
You had me at North African vibe. Your vegan ratatouille looks absolutely scrumptious and really easy to make too – always a bonus.
Kat (The Baking Explorer) says
This looks absolutely delicious!
Cat | Curly's Cooking says
A lovey hearty but fresh looking dish.
Eb Gargano says
Thanks Cat! 🙂