Chickpea ratatouille pasta

Chickpea ratatouille pasta

This budget-busting chickpea ratatouille pasta delivers on taste and nutrition. The chickpeas add texture, protein as well as fibre.


500g pasta bowties

2 tbsp extra virgin olive oil

1 garlic clove, crushed

1 medium eggplant, chopped

1 medium zucchini, chopped

1 capsicum, diced

1 red onion, chopped

400g tinned chickpeas, rinsed and drained

400g tinned diced tomatoes

1 tsp dried basil

Salt and pepper to season



  • Cook pasta in a pot of boiling salted water as per packet instructions. Rinse, drain and set aside.
  • Heat the oil in a large pan over medium heat. Add garlic and eggplant and cook for 5 minutes.
  • Add the remaining fresh vegetables and cook for a further 3 minutes or until softened.
  • Add tomatoes, chickpeas, basil and seasoning and stir to combine.
  • Reduce the heat to low and cook for a further 10 minutes, stirring occasionally.
  • Add pasta to the pan and toss to combine.
  • Serve the pasta with grated parmesan cheese and garnish with fresh basil.


Serves 4-6.


Recipe created for San Remo Pasta

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