Pumpkin And Chickpea Ratatouille Recipes

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PUMPKIN AND CHICKPEA RATATOUILLE



Pumpkin and Chickpea Ratatouille image

Recipe from Womens Weekly magazine and stated to be from the WW "Pantry" cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine

Provided by Jubes

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

600 g jap pumpkin, coarsely chopped
1 tablespoon olive oil
1 medium sized red onion, sliced thinly
2 garlic cloves, sliced thinly
2 tablespoons tomato paste
2 tablespoons red wine vinegar
400 g crushed tomatoes
1/2 cup water or 1/2 cup vegetable stock
1 teaspoon ground allspice
400 g chickpeas, drained and rinsed well

Steps:

  • Preheat oven to 220°C.
  • Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
  • Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
  • Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
  • Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.

CHICKPEA RATATOUILLE



Chickpea Ratatouille image

We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.

Provided by Dr. Jenny

Categories     Peppers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb small eggplant, cut into large chunks
1 lb roma tomato, cored and chopped (or 1 28-oz can whole tomatoes, drained and chopped)
3/4 lb zucchini, cut into large chunks
1 medium yellow onion, sliced (1 1/2 cups)
2 red bell peppers, cored, seeded and sliced (or 2 yellow peppers)
5 garlic cloves, peeled and halved
1 teaspoon salt
1/4 cup olive oil
3 cups canned chick-peas, rinsed and drained (2 cans)
1 tablespoon chopped fresh thyme (can also use 1 Tb rosemary or 1/2 cup fresh basil or parsley)

Steps:

  • Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
  • Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
  • Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.

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