Pumpkin and Chickpea Ratatouille
Cozy up with a warm bowl of Pumpkin and Chickpea Ratatouille, a wholesome, plant-based twist on the classic French dish that's brimming with flavor and vibrant colors. Featuring nutrient-packed pumpkin, tender eggplant, zucchini, red bell pepper, and protein-rich chickpeas, this hearty one-pot recipe is simmered in a fragrant tomato-based sauce infused with dried thyme, oregano, and smoky paprika. With just 15 minutes of prep and 40 minutes of cooking, this vegan-friendly comfort food is perfect for weeknight dinners or meal prep. Garnish with fresh parsley and serve it solo, over fluffy rice, or alongside crusty bread for a satisfying and versatile meal. Healthy, easy, and absolutely delicious—this ratatouille is a celebration of seasonal veggies at their best!
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Recipe Information
Ingredients
- 500 g pumpkin (peeled and diced into 1-inch cubes)
- 1 medium eggplant (diced into 1-inch cubes)
- 1 medium zucchini (diced into 1-inch cubes)
- 1 large red bell pepper (diced)
- 400 g chickpeas (cooked or canned, rinsed and drained)
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced pumpkin, eggplant, zucchini, and red bell pepper to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
Stir in the canned diced tomatoes, tomato paste, dried thyme, oregano, paprika, salt, and black pepper. Mix well to coat the vegetables in the tomato-based sauce.
Lower the heat to medium-low and cover the pot with a lid. Simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, add the rinsed and drained chickpeas to the pot. Stir gently to combine and let the mixture simmer for an additional 10 minutes, uncovered, until the vegetables are tender and the sauce has thickened.
Taste and adjust seasonings as needed.
Remove from heat, sprinkle the ratatouille with freshly chopped parsley, and serve warm on its own, over rice, or with crusty bread.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 71.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5459 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
