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Ratatouille Provençale with Chickpeas
Created by: Howcan Team
Ingredients
- 1 eggplant, diced
- 2 zucchinis, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can of chickpeas, drained and rinsed
- 4 tomatoes, diced
- 1/4 cup of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the diced eggplant and cook for 5 minutes, stirring occasionally, until slightly softened. Remove from the pot and set aside.
- Add another 2 tablespoons of olive oil to the pot and sauté the diced zucchinis, bell peppers, and onion for 5-7 minutes, until they begin to soften.
- Stir in the minced garlic and cook for an additional 2 minutes.
- Add the diced tomatoes, cooked eggplant, and chickpeas to the pot, along with the dried thyme and oregano. Season with salt and pepper to taste.
- Cover the pot and let the ratatouille simmer for 20-25 minutes, stirring occasionally, until all the vegetables are tender.
- Taste and adjust the seasoning if needed.
- Garnish with fresh basil before serving.
- Serve the ratatouille with crusty bread or over cooked quinoa or rice. Enjoy!
Ratatouille Provençale, a traditional French dish originating from the Provence region, is a flavorful medley of summer vegetables like tomatoes, zucchini, eggplant, and bell peppers. The addition of chickpeas brings a delightful twist to this classic recipe, adding a nutty flavor and a boost of protein. This variation is believed to have originated in the kitchens of innovative chefs looking to add a hearty touch to the dish. In Provence, renowned chefs like Alain Ducasse and Paul Bocuse have put their own spin on Ratatouille Provençale, making it a staple in their restaurants. The dish is a celebration of the region's vibrant produce and is often enjoyed with a crusty baguette or as a side to grilled meats. For the best version of Ratatouille Provençale with chickpeas, head to the charming bistros and farm-to-table restaurants in Provence, where the freshest ingredients are used to create this rustic dish. The key to getting it right lies in the slow cooking of the vegetables and chickpeas, allowing the flavors to meld together beautifully. An alternative method for making this dish involves layering the vegetables and chickpeas in a baking dish and roasting them in the oven, resulting in a rich and caramelized Ratatouille Provençale. Whether enjoyed as a main course or a side dish, this hearty and wholesome recipe is a testament to the culinary prowess of Provence.
60 min
6
250 calories
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