Chickpea Ratatouille

This ratatouille recipe is comforting, scrumptious and packed with nutrients! Don’t forget to serve this with a bed of quinoa, rice or pasta.
  • Zucchinis, 3
  • Red Bell Pepper, 1 
  • Onion, 1 (large)
  • Eggplants, 2 
  • Cherry Tomatoes, 3 handfuls
  • Garlic, 6 cloves
  • Olive Oil, as needed
  • Salt & Pepper, to taste
  • Dried Basil, 1 tsp
  • Dried Oregano, 1 tsp
  • Dried Thyme, 1 tsp
  • Chickpeas, 2 cans
  • Diced Tomatoes, 1 can
  • Parsley, 1 handful (chopped)
  1. Dice 3 zucchinis, 1 red bell pepper, 1 large onion, and 2 eggplants, into same-sized cubes. Small is best!
  2. Dice 3 handfuls of cherry tomatoes into quarters, and slice 6 cloves of garlic.
  3. To a hot stockpot, add a little olive oil, 1/3 of the diced zucchini, 1/3 of the red bell peppers, 1/3 of the onion, and 1/3 of the garlic. Mix until everything is coated in olive oil. I recommend doing this in batches to maintain heat and get caramelization. It usually takes me 3 batches, which is why I suggest 1/3 of each veggie at a time.
  4. Add a pinch of salt and black pepper to the veggies, and sauté until golden (about 5 minutes).
  5. Repeat step 3 and 4 for two more batches, or until all the veggies have been sautéed, and set them aside in a bowl.
  6. To the stockpot (now empty), add olive oil and 1/3 of the diced eggplant. Mix until the eggplant is well-coated in olive oil. I also recommend doing this in batches like we did with the other veggies! Eggplant absorbs a lot more liquid, so you may have to keep adding olive oil.
  7. Sauté the eggplant until golden, and then repeat step 6 until all the eggplant has been sautéed.
  8. Add all of the veggies back into the stockpot, and combine.
  9. Drain chickpeas, and add them to the veggies along with 1 can diced Polati tomatoes, all fresh tomatoes (diced), 1 handful chopped parsley, 1 tsp dried basil, 1 tsp dried oregano, and 1 tsp dried thyme.
  10. Cook for another 2-3 minutes to combine all flavors. Taste and adjust salt and pepper if necessary. For extra spice, you can add red pepper flakes and smoked paprika! Serve on a bed of rice, quinoa, or pasta.


Natalya Hardan is a fitness nutrition specialist, a personal trainer and is the creator of Healthiir. Healthiir is a lifestyle platform filled with plant-based recipes and nutrition. You can know more about Healthiir on the links below:




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