3 1/2–4 cups cooked chickpeasroughly 2 - 14 oz cans if using canned, rinsed and drained
1cupfinely chopped red onion
3–4 cloves garlicminced
1 28-ouncecan diced organic tomatoessee note
1/2cupdiced organic red or orange bell pepper
2tablespoonsapple cider vinegar
1tablespoonfreshly grated ginger
2teaspoonspure maple syrup or date syrupoptional, can omit
Freshly ground black pepper to taste
2dried 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!