Chickpea Ratatouille

Reprinted from VB6: Eat Vegan Before 6:00 by Mark Bittman. Copyright © 2013. Published by Clarkson Potter.

Chickpea Ratatouille

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    1 pound eggplant, peeled if you like, and cut into large chunks 1 teaspoon salt, plus more to taste
    3/4 pound zucchini, cut into large chunks Black pepper to taste
    1 pound Roma (plum) tomatoes, cored and chopped 4 tablespoons olive oil
    1 onion, sliced 3 cups cooked or canned chickpeas, drained
    2 red or yellow bell peppers, cored, seeded, and sliced 1 tablespoon chopped fresh thyme or rosemary
    5 cloves garlic, halved


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    • 1

      Heat the oven to 425°F. Combine all the ingredients except the oil, chickpeas, and herbs in a large roasting pan. Drizzle with the oil and toss to combine.

    • 2

      Transfer to the oven and roast, stirring occasionally, until the vegetables are lightly browned and tender and some water has released from the tomatoes to create a sauce, 30 to 40 minutes.

    • 3

      Add the chickpeas, stir, and return to the oven until the beans heat through, 5 to 10 minutes. Add the herbs and stir. Taste and adjust the seasoning and serve hot, warm, or at room temperature.

    nutritional information

    18 g
    19 g
    Saturated Fat:
    3 g
    56 g
    15 g
    803 mg
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