Ratatouille with Chickpeas and Quinoa

Your summer won't be complete without making ratatouille at least once. This veg-friendly version is to die for.

Total Time:
Level: Easy
Serves: 4


  • 1 1/2 c. quinoa, rinsed and drained
  • kosher salt
  • 3 tbsp. extra-virgin olive oil
  • 1 small red onion, diced
  • 4 garlic cloves, minced
  • 1 small eggplant, cubed
  • 1 small zucchini, cubed
  • 4 tomatoes, cored and chopped
  • 1 c. chopped basil, plus more for garnish
  • 1 tbsp. balsamic vinegar
  • black pepper


  1. Place quinoa in a medium pot with 3 cups water and a generous pinch of salt and bring to a boil.
  2. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes, then fluff. (Season with more salt if desired.)
  3. In a large heavy-bottomed pot, heat olive oil over medium-high heat. Sauté onion and garlic until softened, about 5 minutes. Add eggplant and cook 5 minutes more. Add zucchini, squash, and tomatoes and cook until softened, 5 minutes. Add chickpeas and cook 5 minutes more.
  4. Stir in basil and balsamic vinegar. Season with salt and pepper. Serve ratatouille over quinoa.

Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.com and is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling 2015).

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From: Delish