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Ratatouille With Chickpeas

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Recipe Summary Ratatouille With Chickpeas

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

Ingredients | Ratatouille Cartoon Food Critic

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

Directions

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.

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.

Info | Ratatouille Cartoon Food Critic

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 4 Yield: 4 servings

TAG : Ratatouille With Chickpeas

Everyday Cooking, Vegetarian,