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One-Pot Ratatouille with Chickpeas

  • Prep Time: 30
  • Cooking Time: 45-75
  • Serves 4-6
One-Pot Ratatouille with Chickpeas

Ingredients

About 1/2 cup extra-virgin olive oil, divided

1 cup peeled and chopped onions (from about 1 small onion)

2 garlic cloves, peeled and minced

5 cups chopped eggplant (from about 1 small-medium eggplant)

3 cups chopped zucchini (from about 1 medium-large zucchini)

1 1/2 cups chopped red or yellow bell pepper (from about 1 large pepper)

1 can chickpeas, rinsed and drained

1 tablespoon fresh thyme leaves

1 bay leaf

1 1/2 teaspoons salt

1/2 teaspoon black pepper

4 Backyard Farms Beefsteak Tomatoes, chopped

1/2 cup fresh basil leaves, chopped

Preparation

Got a pile of fresh veggies from your own backyard garden, a generous neighbor or a particularly productive trip to the farmers' market? Chef Network Partner Liz from Floating Kitchen has a tasty solution! This easy to prepare, one-pot, vegan meal features fresh seasonal vegetables like eggplant, zucchini, bell peppers and fresh herbs along with chickpeas for additional protein. Be sure to check out Liz's SERVING SUGGESTIONS in the instructions below to make this classic, healthy dish even more versatile!

In a large, heavy-bottom stock pot over medium heat, warm about 2 tablespoons of the olive oil. Add the onions and cook, stirring frequently, for 5 minutes. Stir in the garlic and cook for 2 minutes more.

Add about 3 more tablespoons of the olive oil and let it get hot. Then stir in the chopped eggplant. Cook the eggplant, stirring occasionally, until softened and starting to brown, about 8-10 minutes. Stir in the chopped zucchini and bell pepper and cook, stirring occasionally, until softened, about 8-10 minutes. If your pot is getting too dry at any point, add an additional 1-2 tablespoons of olive oil as needed, and turn down the heat to low-medium.

Stir in the chickpeas, thyme leaves, bay leaf, salt and black pepper. Then stir in the chopped tomatoes and any accumulated juices. Turn the heat down to low and simmer the ratatouille for 20-50 minutes, depending on how soft and distinct you want the vegetables to be. Remove the pot from the heat and stir in the basil. Taste and adjust for salt and black pepper. Remove and discard the bay leaf.

SERVING SUGGESTIONS: Ratatouille can be served on its own. It’s also wonderful when paired with eggs, grilled chicken, pasta or other grains. Try adding a couple cups of vegetable broth to create a stew. Or (Liz's personal favorite) spoon it over toasted bread for lunch or a light dinner.

Leftovers can be stored in an airtight container in your refrigerator for 4-5 days.