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My review
Ratatouille with Chickpeas
Angie
"Ratatouille is a great dish to make when you have fresh summer vegetables."
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Ingredients
1 h 20 m servings 427 calsOriginal recipe yields 4 servings
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Directions
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- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
- Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
- Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Footnotes
- Editor's Note:
- Substitution: for tomato and olive and ouzo sauce, you can stir 2 tablespoons ouzo and 2 tablespoons chopped kalamata olives into plain marinara sauce before using.
Nutrition Facts
Per Serving: 427 calories; 15 g fat; 65.8 g carbohydrates; 12.4 g protein; 2 mg cholesterol; 752 mg sodium. Full nutrition
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5/22/2015
I liked this as was something I had not thought to make before. I love one pot dishes. I am not a big fan of eggplant, and just could not bring myself to put eggplant in at all. It may have chan...