Entrées/ Vegetarian

Vegetarian Chickpea Fritters With Ratatouille

Vegetarian Chickpea Fritters With Ratatouille that is light, gluten-free and so comforting for cold fall and winter days.

Vegetarian Chickpea Fritters With Ratatouille

This is another post from my Instagram account that I’m now transferring over to the blog. It’s from the first time that I tried blueapron 3 years ago! I signed up for BlueApron to learn more vegetarian recipes, and this Vegetarian Chickpea Fritters With Ratatouille was a perfect one to start with.  The Ratatouille is made in a classic simple way with fresh and healthy vegetables including eggplant, zucchini, bell peppers. The nice twist to the recipe is the addition of the chickpea fritters! I made them by simply mashing canned chickpeas until they were nice and mushy (never thought nice and mushy would be in the same sentence, ehy?) And then I mixed the mushy chickpeas with chickpea flour and chives. Finally, I lightly pan-friend them with olive oil and ate along with the ratatouille – an awesome combo!

The Recipe

Vegetarian Chickpea Fritters With Ratatouille
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Vegetarian Chickpea Fritters With Ratatouille Author: Yumna J. Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Vegetarian Chickpea Fritters With Ratatouille that is light, gluten-free and so comforting for cold fall and winter days.
Ingredients
  • 4 minced garlic cloves
  • 1 15-ounce can chickpeas, drained & rinsed then mashed
  • 1 bunch chives, minced
  • 1 Italian eggplant, chopped
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 15-punce can diced tomatoes
  • 1 tbsp red wine vinegar
  • 4 tsp olive oil
  • ¼ tsp crushed red pepper flakes
  • ½ cup grated parmesan cheese
  • ¼ cup chickpea flour (or regular all-purpose flour)
Instructions
  1. In a medium pot, heat 2 tsp of olive oil, add onions, season with s&p and cook, stirring frequently, 2-3 minutes.
  2. Add the eggplant, bell pepper and zucchini, season with s&p and cook, stirring occasionally, 5-8 minutes.
  3. Stir in the garlic and red pepper flakes and cook for 1 more minute.
  4. To the pot of vegetables, add the diced tomatoes, red wine vinegar and ½ cup of water; season with s&p and cook 7-9 minutes. Remove from heat and stir in half of the Parmesan cheese.
  5. While the ratatouille cooks, in a medium bowl, combine the mashed chickpeas, chickpea flour, chives, 2 tbsp of water, remaining Parmesan cheese and s&p. Divide the mixture into 6 equal parts and form into patties.
  6. In a large pan, heat 2 tsp of oil, then add the chickpea patties and cook 2-4 minutes per side, or until browned and cooked through.
  7. Serve fritters on top of ratatouille

 

 

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