Ratatouille with Chickpeas and Couscous Recipe

Name: Ratatouille with Chickpeas and Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini; 2 small summer squash; 1 small onion; 1 red bell pepper; 1 yellow bell pepper; 1 eggplant; 2 tablespoons olive oil; 2 (14.5-ounce) cans crushed tomatoes; 1 teaspoon ground thyme; Salt and pepper; 1(14.5-ounce) can chickpeas; 2 cups water; 2 teaspoons butter; 2 cups couscous

Servings: persons

2 small zucchini
2 small summer squash
1 small onion
1 red bell pepper
1 yellow bell pepper
1 eggplant
2 tablespoons olive oil
2 (14.5-ounce) cans crushed tomatoes
1 teaspoon ground thyme
Salt and pepper
1(14.5-ounce) can chickpeas
2 cups water
2 teaspoons butter
2 cups couscous

1
To prepare the ratatouille: Stem the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
2
Peel the onion and dice it into 1/4-inch pieces.
3
Cut the red and yellow peppers in half, remove the seeds and ribs, and cut the peppers into 1/2-inch pieces.
4
Stem the eggplant and cut it into 3/4-inch pieces.
5
Heat the oil in a large saute pan over medium heat.
6
Add the zucchini, summer squash, onion, and red and yellow peppers to the pan and cook, stirring occasionally, for 10 minutes.
7
Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender.
8
Stir in the tomatoes and thyme and season with salt and pepper.
9
Drain the chickpeas and add to the pan.
10
Cook for 5 minutes, or until the chickpeas are warm.
11
Meanwhile, prepare the couscous: Place the water and butter in a small saucepan and bring to a boil.
12
Add the couscous, stir quickly, and remove from the heat.
13
Cover, let stand for 5 minutes, and fluff with a fork.
14
Place some of the couscous in the center of each plate and spoon the ratatouille over the top.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 small zucchini, 2 small summer squash, 1 small onion, 1 red bell pepper, and more.

Yes, Ratatouille with Chickpeas and Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille with Chickpeas and Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions