Chickpea Ratatouille With Extra Virgin Olive Oil
Classic Mediterranean dishes like Ratatouille are one of the best ways to maximise the flavour and health benefits of extra virgin olive oil.
Purchase Evoo
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Amount
4
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Time
30 mins
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Course
Main Dishes
Updated 10th February 2025
Classic Mediterranean dishes like ratatouille are a beautiful way to showcase seasonal vegetables and the depth of flavour that extra virgin olive oil brings to a dish.
This chickpea ratatouille combines tender aubergine, courgette, capsicum and tomatoes with chickpeas, olives and fresh basil, finished with a generous drizzle of extra virgin olive oil.
Inspired by Mediterranean-style cooking, this version balances fresh vegetables, herbs and citrus for a simple, satisfying meal.
Key Points At A Glance
- Serves 4
- Mediterranean-style vegetable ratatouille
- Includes chickpeas for added texture
- Uses extra virgin olive oil for cooking and finishing
- Ideal as a main dish or side
Ingredients
Total
- 4 tbsp Morocco Gold Extra Virgin Olive Oil plus extra for drizzling
- 1 eggplant (large), cut into pieces (3-4 cm)
- 2 capsicums, cut into strips (1-2 cm)
- 2 zucchini (medium), cut into slices (1 cm)
- 1 lemon, zest only, no white pith
- 5 garlic cloves
- 3 - 4 sprigs fresh basil, stalks and leaves separated
- 1 red onion (large), cut into quarters
- 2 fresh tomatoes, cut into pieces
- 400g canned chopped tomatoes
- 1 ½ tbsp balsamic vinegar
- 300g fresh green beans, trimmed and cut into halves, if preferred
- 80g pitted Kalamata olives, drained
- Salt, to taste
- Ground black pepper, to taste
Instructions
Total
- Heat a large frying pan over high heat and add 3 tablespoons of Morocco Gold Extra Virgin Olive Oil. Add eggplant, capsicum and zucchini and cook for approx.15 minutes, stirring frequently, until golden and softened. Cover frying pan with a lid, reduce heat to low and cook for a further 15 minutes, stirring occasionally, until tender. Turn off the heat but leave the vegetables covered, in frying pan.
- Place grated lemon zest into a small bowl and set aside. Place chopped garlic and basil stalks into mixing bowl. Add chopped onion. Add remaining 1 tablespoon Morocco Gold Extra Virgin Olive Oil and cook for 5 min. Add fresh and canned tomatoes and balsamic vinegar and cook for 14 min. Add green beans and cook until beans are cooked.
- Transfer cooked vegetables from the frying pan into the serving dish. Place the serving dish onto mixing bowl lid, then weigh olives and chickpeas into it. Add reserved lemon zest and ½ of the reserved basil leaves. Pour tomato mixture over the top and gently combine with the spatula. Season with salt and pepper, then top the chickpea ratatouille with remaining basil leaves and an extra drizzle of olive oil to serve.
A classic Mediterranean dish like ratatouille is best finished with a quality extra virgin olive oil such as Morocco Gold.
From The Larder
Why Use Extra Virgin Olive Oil in Ratatouille?
Extra virgin olive oil helps carry the natural sweetness of roasted vegetables while adding depth and balance to tomato-based dishes. It works beautifully when sautéing aubergine and courgette and adds a smooth finish when drizzled over the final dish.
If you would like to explore more ways to cook with extra virgin olive oil, visit our How to Use EVOO guide for practical tips and inspiration.
Cooking & Serving Tips
- Chop vegetables into even pieces for consistent cooking.
- Allow the vegetables to soften fully before combining with the tomato base.
- Serve warm with crusty bread, couscous or grilled fish.
- Leftovers store well in the fridge for up to 3 days.
FAQs About Chickpea Ratatouille
Can I make ratatouille in advance?
Yes. Ratatouille often tastes even better the next day once the flavours have had time to develop.
Can I serve this as a main dish?
Yes. The addition of chickpeas makes it substantial enough to serve as a vegetarian main course.
Can I freeze ratatouille?
Yes. Allow it to cool completely before freezing in airtight containers for up to 3 months.
Why add olive oil at the end?
A final drizzle enhances aroma and brings balance to the cooked vegetables.
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