Wow. What a week. The Boston Marathon bombing (which continues to unfold as I type this post), the explosion in West, TX, and then storms/flooding in our area. Sure does put our “problems” into perspective, doesn’t it?
While this very wet, gray, cold weather is not fun, I find it hard to complain when I look at the big picture. The folks in Boston and West, TX need our prayers. Don’t forget about them.
As I mentioned in my last food post, I was able to get caught up on my stack of unread magazines recently.
While flipping through the April/May 2013 issue of Vegetarian Times, I was excited to see a story featuring several vegan recipes from Mark Bittman’s new book, VB6: Eat Vegan Before 6:00 p.m. to Lose Weight and Restore Your Health … for Good. In the article, Bittman said,
“It’s increasingly convincing, that a plant-based diet is the way to go.
Denying this is almost as crazy as denying climate change.”
This, coming from the food writer who adopted a partially vegan diet several years ago when faced with the medical directive: adopt a vegan diet or go on medication. Bittman was overweight and pre-diabetic.
So he shifted the focus of his diet to vegetables, fruits, and grains, following a strict vegan diet and eliminating processed foods for most of the day, then eating the foods he simply couldn’t give up forever only after 6 p.m.—and (mostly) in moderation.
While some true vegans (whose entire lifestyle–not just their diet–is vegan) will likely scoff at this plan, I think it’s a great compromise for those who have considered a vegan diet, but fear it’s too unfamiliar or difficult.
Not only is Bittman’s vegan, gluten-free Chickpea Ratatouille recipe delicious, but it’s also very easy. It lends itself to variations, such as subbing roughly chopped greens (such as kale or escarole) for the eggplant or zucchini, and changing up the fresh herbs.
I had a container of sliced mushrooms that were on the verge of going bad, so I threw those in as well.
The combination of chunky vegetables and chickpeas is hearty, satisfying and rich in flavor. Not to mention, the vibrant colors create an appetizing plate. Each serving boasts 15 grams of protein and 18 grams of fiber!
If you are trying reduce your palm oil intake, you could try using just 1 tablespoon of olive oil, then adding in a half cup or so of low-sodium vegetable broth half-way through the roasting process.
Also in the magazine article, Bittman’s recipes for Now-or-Later Vegan Burgers, Roasted Vegetable Sandwiches with Zesty White Bean Spread, and Lentil Salad all look amazing! Can’t wait to give them a try.
On a completely unrelated note, I thought maybe we could all use a laugh. This “Ship My Pants” Kmart ad has been floating around the web. Every time I see it, I crack up.
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22 thoughts on “Vegan Chickpea Ratatouille (Gluten-free)”
This looks great, I’ve seen chickpea ratatouille recipes before, but this one looks like a winner!
I subscribe to Vegetarian Times but haven’t had a chance to look through the newest issue yet.
That Roasted Vegetable Sandwiches with Zesty White Bean Spread sounds like a great Spring lunch!
I have Bittman’s How to Cook Everything Vegetarian and have to admit that the recipes I tried were not overly exciting. Now, this. . . .looks great. So colorful! And I love ratatouille, so I think this would be a natural choice to try (and maybe I’ll end up giving the cookbook another try, too!).
Noticed that this is compatible with the Get Balanced course guidelines! Thanks for equipping me with another vegan recipe to use!
Yes, it is!! Lmk if you find any other GB-friendly recipes :)
Livvy, I love your blog! I’m trying to switch over to veganism myself. Your blog has been a big inspiration. I love that you’re not crazy about nooch either. I think it tastes like feet (although maybe I will get used to it or I just need to find the right recipe). Oh also… that Kmart commercial was the best EVER!!!!!! Hilarious!!!!
Hi Laurie! Thanks so much for reading and commenting. I was waiting for someone to comment on that commercial… I laugh every time I think about it. “I shipped my BED!”
I keep spotting chickpea ragout everywhere, but your version is going to push me to finally try it!
This looks lovely! I might have to try this very soon since I love chickpeas so much. Thanks for sharing!
Love your blog, Elaine. Such beautiful photography! Swoon…
I made this for dinner tonight – as written – and my husband LOVED it!!!!! Definitely adding to the rotation!
Made this for dinner tonight and it was yummy! I am new to your site and love what I’ve seen so far. Thank you so much!
The Now and Later Burgers are to die for!! I made that recipe as soon as I received my Vegetarian Times magazine. They are easy to make, stick together well, and you can freeze the patties to eat later! I usually make a double or triple batch, that way I can freeze a bunch of the burgers so I have dinner already prepared!
Can’t wait to see you try them!
Made this recipe for dinner last night but with the addition of some fresh fennel cut into slices. Thanks for the very easy recipe, will be in my repertoire from her on. Yummmmmmmm
That should be a Plant based diet until 6pm. It’s not Vegan. Vegan isnt just about what we eat. It’s a lifestyle not a diet.