Tuesday, April 12, 2011

Ratatouille with Chickpeas

My kids have really been into the movie Ratatouille lately. I think we've watched it almost everyday for the last month. So imaging how excited I was to find this recipe in one of my issues of Canadian Parent Magazine. I knew that with the popularity of the movie, I might have a chance getting the kids to eat vegetables they normally reject. The were super excited when I told them we were having Ratatouille for dinner.


This recipe is super simple, yet so full of flavor. The tart tomato and pepper, with the soft zuchinni and buttery chickpeas was superb. I must say this was one of my favorite meatless meals to date. I served it with some grilled flat bread that I had brushed with garlic oil and sprinkled with coarse sea salt. Wonderful!! To my amazement Queenie was crazy for this dish. She kept asking what each vegetable was and ate them all with great enthusiasm. Mr.B still wasn't thrilled with the zuchinni, but I think that's more of a texture thing. Complete and total success in my books and a great way to get your kids to eat their veggies.

**The recipe originally called for 4 C frozen Italian-style vegetables. I altered the recipe to show my use of fresh vegetables.**

Ratatouille with Chickpeas
Adapted from Canadian Parent Magazine
printable version

3 Tbs olive oil
1 C zucchini, cut into half moon slices
1 C broccoli florets
1 C red pepper, cut into thin strips
1 C carrots, peeled and cut into thin disks
2 C seasoned diced tomatoes, with their juice
1 28 oz can of chickpeas, drained and rinsed
salt and pepper
1/4 C fresh parlsey, chopped

Heat a large skillet over medium heat and add oil. Add carrots and broccoli and cook for about 4 minutes. Add zuchinni and red pepper, stirring to combine. Cook for an additional 3 minutes, until zucchini begins to soften. Add tomatoes, chickpeas and salt and pepper, to taste. Simmer until carrots are tender. Stir in parsley, before serving.


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Claudia said...

This has very different vegetables than my usual Ratatouille, especially with the chickpeas, but they do give a great boost of protein.

Alea Milham said...

This sounds wonderful! I love the addition of chickpeas. Thanks for sharing your recipe with the Hearth and Soul Hop.

BTW, I am your latest follower.

MM said...

Thanks for linking up, Cindy!
Gabe wanted to make ratatouille after seeing the move too. I'll have to make this for him!

Christy said...

your version of ratatouille is so fresh...and perfect for spring. thank you for sharing with tuesday night supper club.

April @ The 21st Century Housewife said...

I love all the veggies in your version of ratatouille, and the chick peas make it extra nutritious too. I've bookmarked it to try - so far before I've only ever made the more traditional version, but this one looks and sounds scrumptious! Thank you for sharing it with the Hearth and Soul blog hop.

Michelle De La Cerda said...

This looks perfect. I have never had ratatouille with chickpeas in it. Delish.