Chickpea Ratatouille

Chickpea Ratatouille

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
  1. Preheat oven to 425°F. Combine eggplant, tomatoes,
  2. zucchini, onion, bell peppers, garlic, salt and oil in large
  3. roasting pan.
  4. Roast 30 to 40 minutes, or until vegetables are lightly
  5. browned and tender, and some water has released from
  6. tomatoes to create a sauce, stirring occasionally.
  7. Stir in chickpeas, and roast 5 to 10 minutes more, or until
  8. chickpeas are heated through. Stir in thyme, and season with
  9. salt and pepper, if desired. Serve hot, warm, or at room
  10. temperature.