Indian Summer Ratatouille with Curried Socca + Cilantro Lime Yogurt

Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.

Looking outside now I’m thinking I should have probably re-worked this title. The season have shifted and fall is definitely here. The wind carries a different kind of chill and mornings require an increase in cozy factor. I’m totally ready for it.

We’ve moved into our little apartment in the city, and even though we are happy to be here – it is a big change from anywhere we’ve lived together in the past. We’ve been so busy running around these past few weeks, I feel like we’ve just been two people quickly crossing paths every now and then, but never stopping to really seeing each other. There has been so much on our minds and that never ending to-do is always floating between us. If you’ve ever moved with someone maybe you know what I mean. I guess it can all feel a little off. Slowly we are starting to make our own routines, creating a life that suits us both over here. I know this all takes time, but we’re getting there. We decided to  take a break from it all this weekend and headed down to Vermont for a little camping getaway. We turned our car into a tent and called it camping 2.0. It felt like total luxury compared to our adventures this summer. We ate pasta, and peanut butter on bread and it was darn pretty cold, but we laughed anyways. It was simple. It was needed.

Back in the city now, and I’m sitting here in front of my laptop while Matt sorts out some final paper work from our move across the ocean, both of us hoping to finish sooner rather than later so that there might be time for a little movie after. A different city, a new apartment – but something so familiar about it all. I don’t really forsee another post for this week, but my favorite weekend is coming up and I am looking forward to a family thanksgiving back home. Matt’s first one and hopefully it won’t be as much of a culture shock as his first easter. Hoping to fill my families’ bellies with a fall feast, and I’m thinking of bringing a version of this salad and definitely making pie. Always pie. Hoping this hearty meal and a little autumn sun will keep you all warm + cozy through the change of seasons. Happy Fall x

Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.Indian Summer Ratatouille flavored with harissa and cumin seeds, served with curried socca and cilantro lime yogurt. Vegan + Gluten Free. Serves 4.


INDIAN SUMMER RATATOUILLE WITH CURRIED SOCCA + CILANTRO LIME YOGURT

The markets now are just bursting with all of summer’s bounty. Big ripe tomatoes, zucchinis, peppers, eggplant and tons of vibrant greens. It’s the perfect season for slow stews and fresh soups. I took the idea of a traditional ratatouille, and added some of my favorite warm flavors. The mix of curried socca and fresh herby yogurt make this the perfect meal for these sunny fall days. Ratatouille, harissa and yogurt can be prepared ahead of time. Socca best when served fresh.

Vegan + Gluten Free. Serves 4.

Ingredients

Ratatouille

A few tablespoons olive or grape seed oil
2 medium eggplants, cut into cubes
1 large yellow onion, sliced
1 red bell pepper, sliced
4 cloves garlic, minced or grated
1 tablespoon cumin seeds
1 bunch fresh cilantro, leaves and stems separated, stems thinly chopped
5 large ripe tomatoes, roughly chopped
2 tablespoons harissa (store bought or see recipe below)
Salt + pepper to taste
Juice of half a lime

Socca

1 + 1/2 cups chickpea flour
1 + 1/2 cups water
1 teaspoon curry powder
1 teaspoon fine grain sea salt
1 tablespoon coconut oil + more for pan

Yogurt

1 cup plant based yogurt of choice (I used coconut yogurt and loved the coconut-curry combo)
1 bunch cilantro, thinly chopped
1-2 green spring onions, white + green parts, thinly chopped
Zest + Juice of half a lime
Pinch flaky sea salt

Harissa

2 large roasted red pepper
4-5 dried ancho chilis
1 clove garlic
1/2 teaspoon each cumin, coriander + caraway seeds
1/2 teaspoon sea salt|
2 tablespoons extra virgin olive oil
Juice of half a lemon
Water to thin, if needed
Small handful cooked chickpeas and extra lime + cilantro for topping, optional

Instructions

Ratatouille

Heat olive oil in a large heavy bottomed pot over medium heat and add in chopped eggplant. You may need to do this in several steps depending on the size of your pot. Season with salt and stir so the eggplant is coated in oil, adding more olive oil (or a splash of water) if it seems a bit dry. Cook on medium/high for 10 minutes, stirring often, until the eggplant starts to soften. Continue to cook for another minute or two, until just starting to brown, then remove from pot and place in a large bowl. Repeat if necessary until all the eggplant is cooked.

Add a splash more oil to the pot, then add chopped pepper and onions. Cook on medium heat, stirring often, until soft, about 7 minutes. Be careful not to burn the onions, you want them tender. Add cooked onions and pepper to the eggplant and set aside.

One last time add a touch of oil to the pot over low heat, then add the garlic, cilantro stems + cumin seeds. Slowly cook and toast over mild heat, until garlic is soft and seeds are fragrant, add a tablespoon or two of water here to make it really stew-like. Then add in the eggplant, peppers and onions and stir everything together until well coated. Add in the chopped tomatoes and harissa and cook everything down together until soft and stewy over low heat, about 15 minutes. Taste and season with salt + pepper, add a squeeze of lime before serving. Serve on top of crispy socca with herbed yogurt.


Harissa

Roast your red peppers. Place on a lined tray in a 350 F / 175 C oven and roast for 45-60 minutes during often until all sides are dark and charred and the pepper is really soft inside. Let cool completely then  chop and remove the skin and seeds and set aside.

Place ancho chilis in a bowl of hot water and let rest for half an hour until well softened. During this time toast the seeds together in a dry skillet until fragrant but not brown, about 3 minutes, stirring often. Remove from heat and set aside. Drain the chilis and carefully remove all the seeds, wear gloves here to be extra cautious as the seeds can sometimes be extremely hot. Give the chilis a rough chop and set aside. Add toasted seeds and garlic to the bowl of a small food processor or blender, pulse to break up and combine. Add the remaining ingredients and mix until smooth or desired consistency. I added a splash of water at the end just to help my little blender along and break up the larger pieces of chili. You could also add extra olive oil if you prefer. Harissa keeps in a sealed jar in the fridge for a two weeks. To be used on everything.


Socca

In a large bowl whisk together flour, curry powder and salt. Add water and melted coconut oil and mix until well combined and smooth. Cover with a clean dry tea towel and let rest for at least an hour at room temperature.

Preheat broiler. Warm 1 teaspoon of coconut oil in an oven proof, non stick cast iron skillet over medium heat. Poor in 1/4 of the batter and swirl to evenly distribute across the pan. Cook for 2 minutes or until edges are set. Transfer to the oven and broil for 5 minutes or until the top is golden brown. Remove from heat cool  and loosed the edges with a spatula, then slide onto cooling rack while you repeat with the rest of the batter. Serve immediately or revive them later with a quick warm/toast in the oven.


Yogurt

Mix together yogurt, herb and lime. Taste and adjust seasoning to your liking: Finish with a drizzle of olive oil.


Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

28 Comments

  • Reply
    Kathryn
    October 5, 2015 at 9:51 am

    This sounds so delicious and your photos are just dreamy; they totally capture the autumn/fall vibe at this time of year. I’m glad you guys are starting to settle in at home and I hope you enjoy everything that this season brings!

    • Reply
      Jodi Kay
      October 7, 2015 at 1:16 pm

      Oh thank you Kathryn! Just settling in and trying to find a good new spot to take photos! Hope you are enjoying the new season as well! x

  • Reply
    Chelsea A
    October 5, 2015 at 1:25 pm

    Ratatouille is one of my favourite late summer meals! But sadly I think you’re right about fall being here. Which comes with its own awesome seasonal food, but I just wish it could stay warmer for longer!

    • Reply
      Jodi Kay
      October 7, 2015 at 1:18 pm

      I love ratatouille as well, Chelsea! Something so cozy about stewing together all the harvest vegetables. Hope you are getting a little fall sunshine where you are! x

  • Reply
    Warm Vanilla Sugar
    October 5, 2015 at 2:58 pm

    Oh man, sounds like you guys are so busy!! Glad to hear you’re settling in somewhat though…and cooking really delicious meals!! This sounds awesome.

    • Reply
      Jodi Kay
      October 7, 2015 at 1:19 pm

      Thank you Katrina. Busy – yes, but well fed! Hope you’re enjoying this awesome montreal fall! x

  • Reply
    Amanda Paa
    October 5, 2015 at 7:22 pm

    happy to hear you are settling in! i’m sure it’s overwhelming, but i bet slow nights with a comfort dinner like this help. the assortment of flavors sounds deep and intriguing, and how lovely is that socca?!

    • Reply
      Jodi Kay
      October 7, 2015 at 1:20 pm

      This socca is so good, Amanda – I’ve made it a few times since and can’t get enough – how good is chickpea flour? Hope you are enjoying a lovely fall x

  • Reply
    Sarah | Well and Full
    October 6, 2015 at 12:29 am

    It’s always hard to settle in after a move, but I know you and Matt will get there!! It looks like you’re well on your way with this lovely ratatouille :) I love that you used coconut yogurt, that’s my favorite!

    • Reply
      Jodi Kay
      October 7, 2015 at 1:22 pm

      Yes to coconut yogurt! I was missing out on all these delicious foods over in france, so my health food store budget has been a little high since moving home – but so worth it! We had a little dinner party last night and it is really starting to feel like our place now. Hope you are enjoying a sunny fall, Sarah – thanks for stopping by!

  • Reply
    Sophie | The Green Life
    October 6, 2015 at 3:18 am

    New beginnings are always overwhelming, but they’re so exciting too. I hope you’re settling in and adjusting to your new life. What a beautiful recipe, perfect for transitioning from summer to fall!

    • Reply
      Jodi Kay
      October 7, 2015 at 1:23 pm

      Thank you, Sophie! Organizing and re-stocking the kitchen has been the most exciting part – a fresh start! Hope you are getting a little fall sunshine too x

  • Reply
    Jessie Snyder | Faring Well
    October 6, 2015 at 3:27 pm

    Welcome to your new home Jodi (and Matt)! I know that “settling in” craziness all too well. But that is so great you guys got away for the weekend to the woods for some solo time (and snow! craziness!). I totally forgot your thanksgiving is so much earlier than ours – how fun! It has me aching for ours now too! Happy thanksgiving you guys :) hope Matt enjoys his first! – xo

    • Reply
      Jodi Kay
      October 7, 2015 at 1:25 pm

      Thanks Jessie! We had a few people over last night for dinner and it felt so right cooking and sharing a meal in our a new place, really made it feel like our own. Yes! Snow! It was only at the peak but still so exciting, just love this time of year and all it’s crazy weather! Hoping for sunshine this weekend and a sunny fall hike with the family – wishing the same for you guys too xx

  • Reply
    Inês
    October 6, 2015 at 3:49 pm

    Just read about your blog trough faring well , and i’m so glad about it! It looks beautiful.Happy moving and happy new season for you too.

    • Reply
      Jodi Kay
      October 7, 2015 at 1:26 pm

      Thank you, Inês! I am so happy to have you here! Happy fall to you as well x

  • Reply
    Kathryn @ The Scratch Artist
    October 7, 2015 at 4:09 pm

    Always Pie. I couldn’t agree more! I hope your adjustment phase continues moving along smoothly. It sounds like although you are at times overwhelmed, you are on top of things. Happy Thanksgiving!

    • Reply
      Jodi Kay
      October 8, 2015 at 11:30 am

      Oh I can’t wait for pie, Kathryn! It’s my favorite! Hoping for some warm fall colors this weekend too – and the same for you x

  • Reply
    Alena Grahn
    October 9, 2015 at 5:48 pm

    I LOVE socca, and this recipe looks divine!!

  • Reply
    Sus Davy
    October 10, 2015 at 5:09 pm

    HAPPY NEW PLACE guys! So glad you’ve found somewhere to settle and make your own. Hope it’s not too crazy for you guys at the moment, glad you got some time to chill! Miss you girl xx

    • Reply
      Jodi Kay
      October 13, 2015 at 12:23 pm

      Thanks Sus! Settling in now – had some girls over for dinner and the act of cooking, drinking and eating in our new place made it feel more like home. Hope you two are snug in your little boat x

  • Reply
    Athletic Avocado
    October 11, 2015 at 6:43 pm

    this is a great use for my chickpea flour! i would love to make this for meatless monday!

  • Reply
    cheri
    October 16, 2015 at 2:57 am

    I have been wanting to make socca for a while now, love your chickpea filling.

  • Reply
    Emily Watson
    October 19, 2015 at 6:10 pm

    This looks so delicious! And comforting! I was wondering how much water you use for the socca. I don’t see it in the ingredient list. Beautiful photos!

    • Reply
      Jodi Kay
      October 21, 2015 at 3:09 pm

      Thanks Emily! I’ve updated the recipe, it’s 1 + 1/2 cups of water.

  • Reply
    danielle is rooting the sun
    October 23, 2015 at 1:19 am

    hi to you jodi! the internet always interests me in the bridges it can make. i have just found you and your blog, but i truly love your approach. this recipe had me stopped at the door – your photography is so beautiful. and the components of the curried socca, combined with the ratatouille are so very lovely. i am interested in making this meal so very soon. xo

    • Reply
      Jodi Kay
      October 26, 2015 at 1:35 pm

      Thank you so much for stopping by and saying hi, Danielle! I just love how food + the internet can connect us all too. Your kind words have just made my day, I am so please to have you here x

      • Reply
        danielle is rooting the sun
        October 27, 2015 at 4:57 am

        thank you so sweetly Jodi! it’s a pleasure to have discovered you. i’m excited to follow your beautiful endeavors.

    Leave a Reply to Kathryn Cancel Reply