Ratatouille with Chickpeas
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Serves: 4
A hearty side dish that's so good, your husband might even like it
This is an incredible way to use up all that great end of the summer produce: tomatoes, onions, peppers, zucchini, squash, eggplant etc. You can really throw anything in this easy vegetarian ratatouille (ratatouille is a traditional vegetable and herb dish). After you’ve done the chopping, the rest is hands-off roasting in the oven. Even my husband, who doesn’t care for zucchini and squash, really enjoyed it. It makes great leftovers…like a hearty vegetable soup or stew.
*Recipe provided by Carolyn B
Ingredients
- 1 medium/large zucchini, cut in large chunks
- 1 medium/large yellow squash, cut in large chunks
- 1 small/medium eggplant, cut in large chunks
- 1 -2 red, yellow or orange bell peppers, sliced
- 1 onion, sliced
- 6 cloves garlic, peeled and halved
- 1 oz pkg mushrooms, halved(optional)
- 6-7 roma tomatoes, cored and chopped
- 1 tsp salt plus more salt to taste
- ½ tsp dried oregano
- fresh ground pepper to taste
- olive oil
- 1 can chickpeas, rinsed and drained
- 1 Tbsp fresh thyme or rosemary
- ½ cup fresh basil or parsley
- Parmesan cheese (optional)
Directions
Preheat oven to 425 degrees
In medium or large baking dish, combine all vegetables, 1 tsp salt, ½ tsp oregano and drizzle with olive oil
Toss to combine
Roast in oven, stirring occasionally, until the vegetables are browned and tender (some water will release from the tomatoes and create a sauce), approximately 30-40 minutes
Add chickpeas, stir and return to oven for 5-10 minutes
Add the fresh herbs and stir
Add salt and pepper to taste
Serve in bowls, top with shredded Parmesan cheese