Pumpkin and Chickpea Ratatouille

Total Time
Prep 10 mins
Cook 30 mins

Recipe from Womens Weekly magazine and stated to be from the WW "Pantry" cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine

Ingredients Nutrition


  1. Preheat oven to 220°C.
  2. Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
  3. Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
  4. Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
  5. Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.
Most Helpful

Tried this last night and it was delicious.

superflouis November 03, 2010

Oh my, this is soooooooo good!!!! My sis and me had this for dinner yesterday and we are still raving about it. :) The taste of the allspice with the sweet pumpkin, sharp onion and earthy chickpeas is so yummy! Parsley on top adds a wonderful contrast. The only change I made was to leave out the red wine vinegar and using a green hokkaido squash in place of the jap. I really dont know how one could not like this. It is easy to prepare, rather quick, very healthy and soooooo good! THANKS SO MUCH for sharing this wonderful recipe with us, Jubes! Made and reviewed for Make My Recipe #11 April 2010 and the Soup, Salad, Sandwich event in the Photo Forum.

Lalaloula April 17, 2010

This was an easy and tasty dish...roasting the pumpkin gave it a lovely sweet flavour. I added some dried chili flakes in step 4 and threw in some extra all spice. Although nice, next time I would cut back on the red wine vinegar. Made for Aussie recipe Swap #31 :)

Stardustannie August 10, 2009

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