Crispy Chickpea Fritters with Ratatouille

Crispy Chickpea Fritters

with Ratatouille

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    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

Ratatouille is a French dish that originated near Nice. It was traditionally rustic fare, prepared with farm fresh produce. The essential components are courgettes (zucchini), aubergine (eggplant), bell peppers, onions and garlic. The simple elegance and seasonal, complementary flavors of these ingredients make this recipe perfect for the beginning of spring.

Ratatouille is a French dish that originated near Nice. It was traditionally rustic fare, prepared with farm fresh produce. The essential components are courgettes (zucchini), aubergine (eggplant), bell peppers, onions and garlic. The simple elegance and seasonal, complementary flavors of these ingredients make this recipe perfect for the beginning of spring.

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fresh
ingredients
Crispy Chickpea Fritters with Ratatouille
Title
  • 4 cloves Garlic
  • 1 15-Ounce Can Chickpeas
  • 1 bunch Chives
  • 1 Italian Eggplant
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 1 15-Ounce Can Diced Tomatoes
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Chickpea Flour
  • ¼ cup Microgreens
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Drain and rinse the chickpeas; mince the chickpeas then, using the flat side of your knife, smash them into a rough paste. Mince the chives. Medium dice the eggplant, red bell pepper and zucchini. Peel and small dice the onion.
Start the ratatouille:
2 Start the ratatouille:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and softened. Add a little more oil and the eggplant, bell pepper and zucchini. Season with salt and pepper and cook, stirring occasionally, 5 to 8 minutes, or until softened. Stir in the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook 30 seconds to 1 minute, or until fragrant.
Add the tomatoes & seasonings:
3 Add the tomatoes & seasonings:
To the pot of vegetables, add the diced tomatoes, red wine vinegar and ½ cup of water; season with salt and pepper and cook 7 to 9 minutes, or until slightly reduced in volume and the vegetables are tender. Remove from heat and stir in half of the Parmesan cheese.
Make & form the fritters:
4 Make & form the fritters:
While the ratatouille cooks, in a medium bowl, combine the mashed chickpeas, chickpea flour, chives, 2 tablespoons of water and all but a pinch of the remaining Parmesan cheese (save the rest for garnish). Season with a generous amount of salt and as much pepper as you’d like. Using your hands, divide the mixture into 6 equal parts and form into patties.
Cook the fritters:
5 Cook the fritters:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Once the oil is hot enough that the patties sizzle immediately when touched to the pan, add the chickpea patties and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and season immediately with salt.
Plate your dish:
6 Plate your dish:
Divide the ratatouille and fritters between 2 dishes. Garnish with the microgreens and the remaining Parmesan cheese.

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Drain and rinse the chickpeas; mince the chickpeas then, using the flat side of your knife, smash them into a rough paste. Mince the chives. Medium dice the eggplant, red bell pepper and zucchini. Peel and small dice the onion.
2 Start the ratatouille:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and softened. Add a little more oil and the eggplant, bell pepper and zucchini. Season with salt and pepper and cook, stirring occasionally, 5 to 8 minutes, or until softened. Stir in the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook 30 seconds to 1 minute, or until fragrant.
Start the ratatouille:
Add the tomatoes & seasonings:
3 Add the tomatoes & seasonings:
To the pot of vegetables, add the diced tomatoes, red wine vinegar and ½ cup of water; season with salt and pepper and cook 7 to 9 minutes, or until slightly reduced in volume and the vegetables are tender. Remove from heat and stir in half of the Parmesan cheese.
4 Make & form the fritters:
While the ratatouille cooks, in a medium bowl, combine the mashed chickpeas, chickpea flour, chives, 2 tablespoons of water and all but a pinch of the remaining Parmesan cheese (save the rest for garnish). Season with a generous amount of salt and as much pepper as you’d like. Using your hands, divide the mixture into 6 equal parts and form into patties.
Make & form the fritters:
Cook the fritters:
5 Cook the fritters:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Once the oil is hot enough that the patties sizzle immediately when touched to the pan, add the chickpea patties and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and season immediately with salt.
6 Plate your dish:
Divide the ratatouille and fritters between 2 dishes. Garnish with the microgreens and the remaining Parmesan cheese.
Plate your dish: