Ratatouille with Chickpeas recipe

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Ingredients

3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 large onion, sliced
2 red bell peppers, seeded and diced
3 tomatoes, cored and diced
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
2 Japanese eggplants, diced
2 zucchini, diced
1 (14 ounce) can chickpeas (garbanzo beans), drained
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
4 sprigs fresh thyme
salt and ground black pepper to taste

Nutrition Info

427 calories
carbohydrate: 65.8 g
cholesterol: 1.9 mg
fat: 15 g
fiber: 20.2 g
protein: 12.4 g
saturatedFat: 2.4 g
servingSize: -
sodium: 751.8 mg
sugar: 22.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Ratatouille is a great dish to make when you have fresh summer vegetables.

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