I just realized that this is my second post about chickpeas in a row, but youâ€™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 storiesâ€¦ fascinating tales that make you homesick for places youâ€™ve never been.
I had ratatouille for the first time not too long ago…
It was a â€˜welcome backâ€™ dinner for a friendâ€™s mom whoâ€™d come home from travelling the world; we ate roasted ratatouille on a bed of saffron laced couscous.
This French vegetable stew with its vibrant colours and complex flavoursâ€¦ itâ€™s all I talked about for weeks, until @adjoa took pity on me and started making this version of ratatouille â€“ she got the recipe from a French newsletter and adapted it to include chickpeas.
And when she occasionally makes this, itâ€™s a delight; earthy chickpeas and a melange of vegetables simmered and stewed â€“ itâ€™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
Chickpea Ratatouille with Couscous
- 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
- Heat 2 â€“ 3 tablespoons of olive oil in a large saucepan or skillet and sautÃ© onions, garlic and bell peppers over medium heat for a few minutes
- Add eggplant, zucchini, carrots and tomatoes, cook for about 5 â€“ 7 minutes stirring and turning until vegetables are browned and tender
- Stir in parsley, cilantro, curry powder, cayenne pepper and chickpeas
- Add salt, stir and check seasoning
- Cover, simmer over low heat for up to 30 minutes or until the mixture thickens
- Serve with a side of couscous and enjoy!
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 good12 February, 2013 at 12:47 am
Hahaha… you should see my pantry, it’s like something from an episode of ‘hoarders’12 February, 2013 at 11:18 am
That makes many of us! Hoarders!!23 February, 2013 at 10:35 am
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
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
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
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