Ratatouille with Chickpeas The Best Recipes

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Ratatouille with Chickpeas

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

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
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 4 sprigs fresh thyme
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H20M

• 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.

Notes :

• 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.

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