chickpea ratatouille

Serves 4

396

Chickpea Ratatouille

If I can convince my meat and potato loving husband that this is a hearty meal, then you know this is good! The perfect combination of roasted veggies and protein packed chickpeas.

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Ingredients

• 1 pound eggplant, cut into large chunks
• 1 28 oz. can whole tomatoes, drained and chopped
• 3/4 pound 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 teaspoon salt
• 1/4 cup olive oil
• 2 cans chickpeas, rinsed and drained

Instructions

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