Chickpea Ratatouille
This dish is much like ratatouille in appearance but uses chickpeas and an original spice combination. The flavors are complex and the preparation minimal!
Ingredients
- 3 1/2 –4 cups cooked chickpeas roughly 2 - 14 oz cans if using canned, rinsed and drained
- 1 cup finely chopped red onion
- 3 –4 cloves garlic minced
- 1 28- ounce can diced organic tomatoes see note
- 1/2 cup diced organic red or orange bell pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon freshly grated ginger
- 2 teaspoons pure maple syrup or date syrup optional, can omit
- 2 teaspoons mustard seeds
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 teaspoon sea salt
- 1/8 teaspoon ground allspice
- Freshly ground black pepper to taste
- 2 dried bay leaves
Instructions
- Preheat oven to 400°F.
- In a large, deep casserole dish, combine all ingredients except bay leaves
- Stir through until well combined, then embed bay leaves in the mixture.
- Cover and bake for 30 minutes.
- Stir through, cover, and bake for another 35–45 minutes until onions are tender and translucent (stir through once more during baking).
- Remove bay leaves and serve over quinoa or brown rice.
Notes
Chef’s Notes: Tomatoes Note: Try fire-roasted tomatoes for extra flavor.
Ideas: Have leftovers? Tuck that ratatouille into a tortilla with your favourite grain, bake for 10-15 minutes at 375 degrees for an amazing burrito!