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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!
Course dinner, entree, Main Course
Keyword beans, chickpeas, low-fat, oil-free, tomatoes


  • 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


  • 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.


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!