Baby says Yum: Chickpea Ratatouille


serves 4, with leftovers

  • 1/4 cup Extra virgin olive oil (plus up to 1/4 cup more)
  • 1 large yellow onion, peeled, halved, and thinly sliced (about 1 1/2 cups)
  • 1 pound eggplant cut into 3/4-inch dice (about 2 cups)
  • 1 green or red bell pepper, chopped (about 1 cup)
  • 2 cans chickpeas, drained and rinsed
  • 1 pound zucchini cut into 3/4-inch dice (about 1 1/2 cups)
  • 3-4 sprigs fresh thyme or 1/4 teaspoon dried
  • Kosher salt and freshly ground black pepper
  • 1 pound fresh tomatoes, seeded and roughly chopped (about 1 1/2 cups)
  • 1/2 teaspoon red wine vinegar
Note:ingredient list above slightly edited as original post on Serious Eats forgot to list the chickpeas on the ingredients list (!). Just add to mix towards the end to cook and marry the flavors.
We love to introduce new and interesting flavors and textures to our toddler’s palate and, although she’s not old enough to make the connection with the Disney movie (yet), my little munchkin loooves this simple recipe for Ratatouille with Chickpeas.  It’s delicious, nutritious and easy to eat even when you only have few teeth. There are lots of more complex recipes for ratatouille, but this one packs a lot of flavor while keeping things simple. If you’re a good chopper, you can make this pretty quickly for dinner.  The chickpeas add some bite and some extra protein.
The best part of the recipe is that I love it too.

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

CommentLuv badge