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August 16, 2019 Mains

Chickpea Ratatouille

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This ratatouille recipe is comforting, scrumptious and nutrient-packed! Don’t forget to serve this with a bed of quinoa, rice or pasta.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This is feeding: 6 people
Author: Natalya Hardan @healthiir

Ingredients

  • 3 Zucchinis
  • 1 Red Bell Pepper
  • 1 large Onion
  • 2 Eggplants
  • 3 handfuls Cherry Tomatoes
  • 6 cloves Garlic
  • Olive Oil as needed
  • Salt & Pepper to taste
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 2 cans Chickpeas
  • 1 can Diced Tomatoes
  • 1 handful Parsley chopped

Instructions

  • Dice 3 zucchinis, 1 red bell pepper, 1 large onion, and 2 eggplants, into same-sized cubes. Small is best!
  • Dice 3 handfuls of cherry tomatoes into quarters, and slice 6 cloves of garlic.
  • To a hot stockpot, add a little olive oil, 1/3 of the diced zucchini, 1/3 of the red bell peppers, 1/3 of the onion, and 1/3 of the garlic. Mix until everything is coated in olive oil. I recommend doing this in batches to maintain heat and get caramelization. It usually takes me 3 batches, which is why I suggest 1/3 of each veggie at a time.
  • Add a pinch of salt and black pepper to the veggies, and sauté until golden (about 5 minutes).
  • Repeat step 3 and 4 for two more batches, or until all the veggies have been sautéed, and set them aside in a bowl.
  • To the stockpot (now empty), add olive oil and 1/3 of the diced eggplant. Mix until the eggplant is well-coated in olive oil. I also recommend doing this in batches like we did with the other veggies! Eggplant absorbs a lot more liquid, so you may have to keep adding olive oil.
  • Sauté the eggplant until golden, and then repeat step 6 until all the eggplant has been sautéed.
  • Add all of the veggies back into the stockpot, and combine.
  • Drain chickpeas, and add them to the veggies along with 1 can diced Polati tomatoes, all fresh tomatoes (diced), 1 handful chopped parsley, 1 tsp dried basil, 1 tsp dried oregano, and 1 tsp dried thyme.
  • Cook for another 2-3 minutes to combine all flavors. Taste and adjust salt and pepper if necessary. For extra spice, you can add red pepper flakes and smoked paprika! Serve on a bed of rice, quinoa, or pasta.

Categories: Mains Tags: chickpeas, Plant Based, ratatouille, vegan

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