Vegan Chickpea Ratatouille Stew
Ingredients
Marinara sauce
- 2-3 tbsp oil
- 1 onion finely chopped
- 1/2 large eggplant diced
- 3 to 5 cloves garlic minced (to taste)
- 1 to 1.5 tsp salt (to taste)
- 1/2 tsp pepper
- 1/2 pint cherry tomatoes sliced
- 1 28 oz. can crushed tomatoes
- 1 tsp each dried basil and oregano
Stew
- 1 can chickpeas, drained and rinsed
- 2 tbsp finely chopped fresh parsley
- 2 zucchini sliced lengthwise then crosswise
- 2 bell peppers, chopped in bite sized chunks
- 3 tbsp panko breadcrumbs, toasted in a pan (with 1 tsp oil or vegan butter if desired)
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 minutes, stir, and cook for another 10 minutes, being careful not to burn.
Meanwhile, make the marinara sauce. In a medium saucepan over medium heat, add oil, eggplant and onions, and cook until translucent. Add garlic and cook for another minute. Add cherry tomatoes and cook for 3 minutes. Add the remaining ingredients and simmer gently for 10 minutes.
Toast the panko breadcrumbs in a pan with 1 teaspoon oil or vegan butter if desired until golden.
Combine the 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 with pasta and salad as another suggestion.
Tips
This stew is ideal for batch cooking and can be frozen for easy meals later.
