Chickpea Ratatouille Stew
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tbsp finely chopped fresh parsley (or sub dried parsley as desired)
- 2 zucchini sliced lengthwise then crosswise
- 2 bell peppers, chopped in bite sized chunks
- 2-3 tbsp oil (preference)
- 1 onion finely chopped
- 1/2 large eggplant diced
- 1 to 1.5 tsp salt (to taste)
- 1/2 tsp pepper
- 1/2 pint cherry tomatoes sliced
- 1 tsp each dried basil and oregano
Preparation
On a large baking sheet with parchment paper, place zucchini and bell peppers, sprinkle lightly with oil, salt and pepper
Roast at 400 degrees F for 15 min, stir, cook another 10 min but careful not to burn
Meanwhile, make marinara sauce
In medium saucepan over medium heat, add oil, eggplant and onions, cook until translucent
Add garlic, cook another minute
Add cherry tomatoes, cook 3 min
Add remaining ingredients, simmer gently for 10 min
Combine roasted vegetables and chickpeas with just enough sauce to have a chunky stew consistency
Top with toasted panko breadcrumbs and parsley
Serve with brown rice if desired (or pasta, and salad as another suggestion)
