wheat-free, gluten-free, soy-free, & oil-free option
This recipe is one of my favorites from Vive le Vegan! (outside of desserts, of course)! It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation!
3½ – 4 cups cooked chickpeas (garbanzo beans)
1 ¼ – ½ cups red onion, finely chopped
3 – 4 medium-large cloves garlic, minced
1 28-oz can (796-ml) diced tomatoes (see note)
1⁄2 cup red or orange bell pepper, diced
2 tbsp apple cider vinegar
1-2 tbsp extra-virgin olive oil (optional, can omit for oil-free version)
1 tbsp freshly grated ginger
2 tsp pure maple syrup or agave nectar
2 tsp mustard seeds
2 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried rosemary
1 tsp sea salt
1⁄8 tsp allspice
freshly ground black pepper to taste
2 dried bay leaves
Preheat oven to 400°F (204°C). In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir through until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until the onions are tender and translucent (stir through again once or twice through baking). Remove bay leaves and serve with a cooked grain such as quinoa, wild rice, or brown rice.
Makes 4-5 servings or more, depending on accompaniments.
-You can use regular diced tomatoes, or Italian flavored or fire-roasted.
-Try making burritos with any leftovers. Spoon the mixture onto flour tortillas; roll up and place side-by-side in a baking dish. Sprinkle with some nondairy cheese and bake.