Chickpea and Pumpkin Ratatouille

  • Chickpea and Pumpkin Ratatouille
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Rated 4.25 out of 5 based on 2 votes


  • 4 x zucchini, sliced into 2 cm think rounds
  • 2 x eggplants, cut into 2 cm think half moon slices
  • 1/2 x jap pumpkin, diced roughly
  • 4 x garlic cloves, minced
  • 2 x cans whole peeled tomatoes
  • 1 x large jar of passata
  • 100 ml water
  • 2 x cans of chickpeas, rinsed and drained
  • 1 handful fresh flat leaf parsley


Serves 6

215 calories per serve

Preheat oven to 160 degrees celsius. In a large casserole dish place the eggplant, zucchini, minced garlic, and diced pumpkin with a lug of olive oil. Saute the vegetables for 5 – 7 minutes.

Add the passata, tomatoes and water, then transfer to the 160 degree celsius preheated oven. Leave to cook for an hour and a half, stirring occasionally, making sure it’s not catching and vegetables are cooking evenly. Gage whether the dish needs to be covered with foil or a lid to stop the Ratatouille from drying out. Near the end of the cooking time, mix through the chickpeas. Serve with flat leaf parsley and a little ground unbleached sea salt. You can leave the Ratatouille covered in the oven, on very low to keep it warm until ready to serve.

*This recipe is also brilliant to use in your slow cooker. Adjust the 1 and a half hour cooking time to 8 hours on a low setting on your crock pot/slow cooker.

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  • That looks and sounds delicous! :-)


    by Angela H. on 16/01/2013, 10:54
    Angela H.