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Chickpea Ratatouille with Couscous

Ratatouille

I just realized that this is my second post about chickpeas in a row, but you’ll forgive me because you already know how much I adore chickpeas.

You know how certain foods are memory triggers? Well, ratatouille with couscous will forever remind me of a small gathering of friends, lively conversation, laughter, flickering candles, and stories… fascinating tales that make you homesick for places you’ve never been.

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I had ratatouille for the first time not too long ago…
It was a ‘welcome back’ dinner for a friend’s mom who’d come home from travelling the world; we ate roasted ratatouille on a bed of saffron laced couscous.

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This French vegetable stew with its vibrant colours and complex flavours… it’s all I talked about for weeks, until @adjoa took pity on me and started making this version of ratatouille – she got the recipe from a French newsletter and adapted it to include chickpeas.

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And when she occasionally makes this, it’s a delight; earthy chickpeas and a melange of vegetables simmered and stewed – it’s fresh, simple and tasty, full of happy memories.

To make the couscous that accompanies this ratatouille, bring 1 cup of water to a boil, stir in 1 cup of couscous, a pinch of salt and a teaspoon of butter or olive oil. Remove from heat, cover and let the couscous sit for 5 minutes. Fluff with a fork and serve

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Chickpea Ratatouille with Couscous

INGREDIENTS

  • 2 – 3 tablespoons olive oil, enough to cover the bottom of your saucepan/skillet
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 2 bell peppers (red/green), cored and seeded, julienned
  • 1 eggplant, julienned
  • 2 zucchinis, julienned
  • 2 carrots, julienned
  • 5 tomatoes, seeded and chopped
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of chopped cilantro
  • 2 teaspoons curry powder
  • 1 teaspoon of cayenne pepper (optional, for heat)
  • 1 cup of cooked chickpeas
  • Salt and freshly ground black pepper to taste

DIRECTIONS

  1. Heat 2 Р3 tablespoons of olive oil in a large saucepan or skillet and saut̩ onions, garlic and bell peppers over medium heat for a few minutes
  2. Add eggplant, zucchini, carrots and tomatoes, cook for about 5 – 7 minutes stirring and turning until vegetables are browned and tender
  3. Stir in parsley, cilantro, curry powder, cayenne pepper and chickpeas
  4. Add salt, stir and check seasoning
  5. Cover, simmer over low heat for up to 30 minutes or until the mixture thickens
  6. Serve with a side of couscous and enjoy!

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9 Comments

  • Reply Bintu@recipesfromapantry

    I was sorting out my pantry the other day and I think I found 10 tins of chickpeas plus dried ones as well. I am addicted to chickpeas too. They are so versatile. Looks good

    12 February, 2013 at 12:47 am
    • Reply Elsa

      Hahaha… you should see my pantry, it’s like something from an episode of ‘hoarders’

      12 February, 2013 at 11:18 am
      • Reply Kitchen Butterfly

        That makes many of us! Hoarders!!

        23 February, 2013 at 10:35 am
  • Reply Kitchen Butterfly

    Homesick for places you’ve never been. Saudade (http://www.paticheri.com/2012/12/22/our-story-of-houston-food/#.USkLSOtev0A). But I know what you mean. This as usual looks wonderful!

    23 February, 2013 at 10:33 am
    • Reply Elsa

      Oh wow, Saudade. I’m glad the Portuguese have a word for it. And a beautiful word too for a beautiful strange feeling. 🙂

      24 February, 2013 at 8:22 pm
  • Reply Freedes Em

    I cooked a ratatouille just a couple of weeks back, a delightfully quick dish. I also love your pot! Got one just like it 🙂

    25 February, 2013 at 8:54 am
    • Reply Elsa

      Oooh, I hope you do share your recipe, I’m always looking for new ways to make ratatouille 🙂

      25 February, 2013 at 11:21 am

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