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5.0 from 12 votes

Chickpea Ratatouille and Couscous (Vegan)

Easy, healthy and budget friendly, this Chickpea Ratatouille recipe is a sort of cross between ratatouille and a tagine, with a definite North African vibe from the cumin and coriander. It goes brilliantly with couscous or brown rice.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 393 kcal
Course: Main Course
Cuisine: Fusion , French , North African

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 1 small aubergine cut into 1cm / ½inch cubes
  • 1 large courgette cut into 1cm / ½inch cubes
  • 1 clove garlic crushed or grated
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander seed ground
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas drained
  • salt and pepper to taste
  • 200 g couscous (or rice / pasta / bread etc.)

Instructions

    Cup of Yum
  1. Put the olive oil in the base of a wide, deep pan. Add the chopped red onion and put the lid on. Sweat the onion on a low heat until it is translucent, but not brown. I find this takes about 5 minutes. Meanwhile you can chop the other veggies and grind your spices.
  2. Turn the heat up high and add the aubergine. Stir-fry until the aubergine is nicely browned, (you may need to add a splash more oil), then add in the courgette and stir-fry for another minute. Turn the heat down and add the crushed garlic, chilli flakes and spices. Fry for a further minute.
  3. Add the chopped tomatoes, plus about half a tin of water and some salt and pepper, then bring to the boil. Add the drained chickpeas and turn down low. Leave to simmer for 10 minutes with the lid off, stirring occasionally.
  4. After 10 minutes, give the chickpea ratatouille a stir and then get on with making the couscous. I recommend you don’t follow the packet instructions as, in my experience, it always ends up stodgy, stuck to the pan and overcooked. This is my little method which results in nice fluffy couscous every time...
  5. Use a saucepan with a lid. Put in 200g (7oz) couscous, 300g (10½oz) boiling water and a couple of twists of salt and pepper. Turn on the heat and bring to the boil. As soon as the water is bubbling. Turn the heat off, clamp on the lid and leave well alone for 5 minutes. After 5 minutes, fluff up with a fork, put the lid back on and leave for a further 5 minutes. Fluff again and you are done.
  6. By the time the couscous is done, the ratatouille will be too. Serve and eat!

Notes

  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 393kcal (20%) Carbohydrates 71g (24%) Protein 15g (30%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 424mg (18%) Potassium 971mg (28%) Fiber 14g (56%) Sugar 11g (22%) Vitamin A 518IU (10%) Vitamin C 23mg (26%) Calcium 114mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 393

% Daily Value*

Calories 393kcal 20%
Carbohydrates 71g 24%
Protein 15g 30%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 424mg 18%
Potassium 971mg 21%
Fiber 14g 56%
Sugar 11g 22%
Vitamin A 518IU 10%
Vitamin C 23mg 26%
Calcium 114mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.