Chickpea Ratatouille

| Melanie Bauer
Serving size:4
Chickpea Ratatouille

The dish is the perfect combination of roasted veggies and protein packed chickpeas.

Adapted from Vegetarian Times

Ingredients

  • 1 lb eggplant, cut into large chunks
  • 1 28 oz. can whole tomatoes, drained and chopped
  • 3/4 lb zucchini, cut into large chunks
  • 1 medium yellow onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 5 cloves garlic, peeled and halved
  • 1 tsp salt
  • 1/4 cup olive oil
  • 2 can chickpeas, rinsed and drained

Directions

  1. Preheat oven to 425 degrees. Combine eggplant, tomatoes, zucchini, onion, peppers, garlic, salt and oil in large roasting pan.
  2. Roast 35 minutes, or until vegetables are lightly browned and tender.
  3. Combine roasted vegetables and chickpeas in large serving dish.

Notes: May be served hot, warm or at room temperature.

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