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Courgette and chickpea ratatouille

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  • Chef: Mandy
  • Serves: 2-4
  • Cost: £1 per person

Ratatouille is a traditional French dish from the Provence region. It is made of stewed vegetables. Our version is made from courgettes and peppers and we’ve added chickpeas for some healthy vegetarian protein.



2 tbsp olive oil

1 courgette, chopped

1 pepper, chopped

1 onion, peeled and chopped

2 cloves garlic, peeled and chopped

1 tsp smoked paprika

1 tsp ground cumin

1 tbsp fresh thyme, chopped

1 tbsp tomato purée

1 x 400g tin of chopped tomatoes

1 x 400g tin of chickpeas, rinsed

Salt and pepper, to taste



  1. Preheat your oven to 180°C (fan)/200°C/gas mark 6. Place your chopped courgette and pepper in a small roasting tin. Add 1 tbsp olive oil and stir well. Roast for 30 minutes, stirring halfway, until soft.
  2. Meanwhile heat the remaining 1 tbsp olive oil in a saucepan. Add 1 chopped onion and fry on a low heat for 10 minutes or until soft.
  3. Add 2 cloves chopped garlic, stir and fry for one more minute.
  4. Add 1 tsp smoked paprika, 1 tsp ground cumin, 1 tbsp chopped thyme and 1 tbsp tomato purée. Stir well and then add your chopped tomatoes. Bring to a boil and then reduce the heat and simmer until your roasted vegetables are cooked. Stir occasionally.
  5. Remove the courgettes and peppers from the oven. Courgettes can release a lot of water when cooked so carefully spoon out the courgettes and peppers and add them to your sauce, leaving any water behind.
  6. Add your chickpeas to the ratatouille as well and heat for 5 minutes to warm through.
  7. Season to taste with salt and pepper.