Go Back Email Link
–+ servings

Kale & Chickpea Ratatouille

Share Print
Servings 4

Ingredients

  • 3 Tbsp olive oil
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 large eggplant (about 1 lb) cut into ¾-inch cubes
  • 2 medium zucchini cut into ¾-inch half-moons
  • 2 bell peppers (any colors – I like 1 red + 1 yellow) diced
  • 1 × 28-oz can diced tomatoes or 4 large fresh tomatoes, chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano or basil
  • ½ tsp smoked paprika optional but adds nice depth
  • ½ tsp chili flakes optional, for gentle heat
  • Salt & freshly ground black pepper
  • 1 large bunch kale (about 8 oz / 6–7 cups chopped) stems removed, leaves torn into bite-size pieces
  • 1 × 15-oz can chickpeas drained and rinsed (or 1½ cups cooked chickpeas)
  • Optional garnishes: fresh basil leaves extra olive oil, lemon wedges

Method

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Add the garlic and cook 30 seconds more until fragrant.
  2. Toss in the eggplant, zucchini, and bell peppers. Cook, stirring occasionally, for 8–10 minutes until the vegetables start to soften and get a little color. (Don’t worry if the eggplant absorbs a lot of oil – it will release it later.)
  3. Simmer the sauce Pour in the diced tomatoes (with their juice), thyme, oregano/basil, smoked paprika, chili flakes (if using), 1 tsp salt, and ½ tsp black pepper. Stir well, bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 15–18 minutes, stirring once or twice, until the vegetables are tender but not mushy.
  4. Add the greens & protein Stir in the chickpeas and all the kale. The kale will look like a mountain at first – just press it down gently. Cover and cook another 5–7 minutes until the kale is bright green and wilted but still has some texture. Taste and adjust salt/pepper. If you like it saucier, splash in a little vegetable broth or water.
  5. Finish & serve Turn off the heat. Drizzle with a little extra olive oil and scatter fresh basil on top. Serve hot in bowls.

Tried this recipe?

Let us know how it was!