Chickpea Ratatouille Stew with Marinara
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons finely chopped fresh parsley (or substitute dried parsley as desired)
- 2 zucchini sliced lengthwise then crosswise
- 2 bell peppers, chopped in bite-sized chunks
- 3 tablespoons panko breadcrumbs, toasted in a pan (with 1 teaspoon oil or vegan butter if desired)
Marinara sauce
- 2-3 tablespoons oil (to preference)
- 1 onion, finely chopped
- 1/2 large eggplant, diced
- 3 to 5 cloves garlic, minced (to taste)
- 1 to 1.5 teaspoons salt (to taste)
- 1/2 teaspoon pepper
- 1/2 pint cherry tomatoes, sliced
- 1 28 oz. can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Preparation
Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Place the zucchini and bell peppers on the baking sheet, sprinkle lightly with oil, salt, and pepper, and roast for 15 minutes.
Stir the vegetables and roast for another 10 minutes, ensuring they do not burn.
In a medium saucepan over medium heat, add oil, diced eggplant, and finely chopped onion, and cook until the onion is translucent.
Add minced garlic and cook for another minute.
Add sliced cherry tomatoes and cook for 3 minutes.
Add crushed tomatoes, salt, pepper, dried basil, and dried oregano, then simmer gently for 10 minutes.
Toast the panko breadcrumbs in a pan with 1 teaspoon of oil or vegan butter if desired.
Combine the roasted vegetables, drained chickpeas, and just enough marinara sauce to achieve a chunky stew consistency.
Top with the toasted panko breadcrumbs and finely chopped fresh parsley.
Serving suggestions
Serve with brown rice, pasta, or a salad if desired.
