Meatless Monday: Chickpea Ratatouille

B and I have been watching old episodes of Julia Child’s The French Chef lately. That’s what happens when you don’t have cable. The show is in black and white, done in all one take, and all in all pretty funny to watch – not only because Julia Child is a funny character (her voice sounds like a muppet to me!) but also because the kitchen appliances are SO old and also because things don’t always work out as planned. There is no “cut” and then on to the next scene – meaning if something boils over or Julia uses vermouth instead of vinegar, we see it all! Why aren’t food shows like that today? So much more real, and fun, in my opinion.

Anyway, one old episode we saw Julia make some sort of french ratatoullie. I think I zoned out during the episode, but it reminded me that I hadn’t had ratatouille in quite some time and I was overdue. So, here’s a simple and easy meatless meal you can enjoy. I served mine over a quinoa blend, and B had his with chicken.

Chickpea Ratatouille - i crashed the web

Chickpea Ratatouille (Vegetarian)

Here’s what you need:

  • 1 medium eggplant, cut into about 1-inch large chunks
  • 1 zucchini, cut into about 1-inch chunks
  • 1/2 medium red onion, chopped
  • 2 peppers (I used two red bell), sliced
  • 3 large carrots, chopped into about 1/2-1 inch slices
  • 1 tbs olive oil
  • 1 28 oz. can of diced tomatoes
  • 3 cloves garlic, chopped in half
  • 1 16 oz. can of chickpeas, drained
  • salt/pepper to taste

Here’s what you do:

  1. Preheat your oven to 425°F.
  2. Combine chopped eggplant, zucchini, onion, peppers and carrots in a large bowl. Pour olive oil over mixed vegetables and mix well.
  3. Pour veggie mixture, can of tomatoes, garlic, and salt in large roasting pan.
  4. Roast vegetables for 30 minutes, until lightly brown and softened. Check at about 15-20 minutes in and stir mixture to ensure evenly cooked veggies.
  5. At about 30 minutes in, add chickpeas to roasting pan and cook for another 10-15 minutes. Season with salt and pepper to taste and enjoy!

Makes about 4 vegetarian main courses (again, mine was served over quinoa!) or even more side dishes (B had his with some balsamic marinated chicken I made).

Vegetarian Chickpea Ratatouille - i crashed the web

I’m also thinking about giving up meat again for Lent? What do you think – should I try it again? It wasn’t easy for me, that’s for sure!

Some questions for you:

  • What’s your favorite cooking show?
  • Vegetarian main meals – yay or nay? What’s your favorite? I’m a big fan of hearty veggie burgers, either homemade or store bought if I have to (my faves are Luna burgers and Morningstar).
  • Do you try to eat meatless once a week?
  • Do you give up anything for Lent?
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