Veggie Ratatouille with Chickpeas and Pan Griddled Bread

A beautiful fresh and summery dish with courgettes, aubergines, lots of tomatoes – simple and so tasty. Served with incredible pan griddled bread.

Veggie ratatouille with chickpeas and pan griddled bread

Beautiful fresh summery flavours–this is such a simple meal, but it’s incredibly delicious.

Courgettes, aubergines, lots of tomatoes and one of my favourite spice/herb combinations–smoked paprika, thyme and cumin. Which I think works particularly well with tomato dishes.

And let’s talk about the pan griddled bread! I used some slightly stale but good quality sourdough. Brushed on some extra virgin olive oil, sprinkled with sea salt flakes, and griddled on each side. Oh my goodness–just so delicious. Dip it in the ratatouille–my idea of heaven.

The tahini dressing adds both creaminess and earthiness to counter the zingy tomato sauce.

Swaps
Chickpeas -not essential but a delicious and sustaining addition. I love adding butter beans as well.
I’ve cheated with the peppers here–but you can use fresh roasted if preferred.
The same goes with the tomatoes–you can use fresh if preferred.
The pan griddled definitely adds an extra level of deliciousness, but of course this is wonderful with some fresh sourdough or flatbreads.

Veggie ratatouille with chickpeas and pan griddled bread

Veggie Ratatouille with Chickpeas and Pan Griddled Bread

A beautiful fresh and summery dish with courgettes, aubergines, lots of tomatoes - simple and so tasty. Served with incredible pan griddled bread.
Prep time: 30 minutes
Cook time: 1 hour
2-4 servings
4.75 from 4 votes

Ingredients

For the ratatouille

  • 1 red onion sliced
  • 2 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 courgette sliced into medium cubes
  • 1 aubergine chopped into medium cubes
  • 1 tbsp smoked paprika
  • 2 tbsp fresh thyme
  • 1 tsp cumin seeds
  • 1 tbsp tomato purée
  • 1 jar 450g roast red peppers drained and chopped up
  • 1 can crushed tomatoes or tomatoes
  • 1 tsp balmamic glaze
  • 1 tsp sea salt flakes
  • Pinch black pepper
  • Pinch chill flakes–optional
  • 1 can chickpeas drained
  • 1 tbsp extra virgin olive oil at the end

For the pan griddled bread

  • 2- 4 slices sourdough or bread of choice
  • 2 tbsp extra virgin olive oil
  • Sprinkle of sea salt flakes

The topping

  • Fresh thyme

For the tahini dressing

  • 2 tbsp tahini
  • Juice 1/2 lemon
  • Big pinch sea salt flakes
  • 1 tbsp extra virgin olive oil

Instructions

  • In a large pan, add the oil and then fry the onion for 10 minutes until soft.
  • Add the chopped veg and fry for a further 5- 7 minutes until the veg softens.
  • Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine.
  • Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.
  • You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning.
  • Turn off the heat and add the extra virgin olive oil.

To make the pan griddled bread

  • Heat a griddle pan to medium.
  • Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt.
  • Add to the pan and toast on one side the flip until toasted on the other side.

To make the tahini dressing

  • Add all the ingredients to a jar and mix to combine.

More Recipes with Courgettes, Aubergines, Tomatoes or Chickpeas

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My top 10 healthy and light vegan dinners

8 Responses

  1. 5 stars
    Hi Nikki, I wanted to let you know that I absolutely LOVE all your recipes! ❤️ Purchased your book a while ago and it changed my way of thinking about food and cooking food 🙂 Such a beautiful flavors en so accessible! Thanks so much and keep on doing this please

    Love from the Netherlands,

    Janneke

  2. This looks absolutely stunning! I am loving your cookbook – one of the best ones I’ve purchased this year for sure. So much so that I can’t wait to cook more recipes from it, thanks so much for sharing them!

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