Chickpea Ratatouille
This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the preparation minimal!
Chickpea Ratatouille
- 1 lb. small eggplant (cut into large chunks)
- 1 lb. Roma tomatoes (cored and chopped, or (1) 28-oz.)
- can whole tomatoes (drained and chopped)
- ¾ lb. zucchini (cut into large chunks)
- 1 medium yellow onion (sliced (1½ cups))
- 2 red or yellow bell peppers (cored, seeded, and sliced)
- 5 cloves garlic (peeled and halved)
- 1 tsp. salt
- ¼ cup olive oil
- 3 cups cooked or canned chickpeas (rinsed and drained)
- 1 Tbsp. chopped fresh thyme or rosemary
- Preheat oven to 425°F. Combine eggplant, tomatoes,
- zucchini, onion, bell peppers, garlic, salt and oil in large
- roasting pan.
- Roast 30 to 40 minutes, or until vegetables are lightly
- browned and tender, and some water has released from
- tomatoes to create a sauce, stirring occasionally.
- Stir in chickpeas, and roast 5 to 10 minutes more, or until
- chickpeas are heated through. Stir in thyme, and season with
- salt and pepper, if desired. Serve hot, warm, or at room
- temperature.
