Chickpea Ratatouille

July 23, 2018

Serves: 4 servings
Prep Time: 15 m
Cook Time: 20 m

Ingredients

  • 28 ounce – diced tomatoes, canned
  • 30 ounce – chickpeas (garbanzo beans), canned
  • 1 clove – garlic
  • 1 medium – onion, red
  • 1 medium – bell pepper, red
  • 1 medium – zucchini
  • 1 medium – squash, summer
  • 1 medium – eggplant
  • 1 tablespoon – olive oil
  • 1 teaspoon – salt
  • 1/2 teaspoon – black pepper, ground
  • 1/2 teaspoon – paprika
  • 1 tablespoon – vinegar, red wine
  • 2 leaves – basil, fresh

 

SERVE WITH:

  • 4 slice – French bread
  • 4 tablespoon – pesto
  • 2 medium – orange

Directions

  1. Drain tomatoes while reserving 1/2 cup of the liquid. Drain and rinse chickpeas.
  2. Pour chickpeas, tomatoes, and the reserved liquid into a mixing bowl and toss together.
  3. Mince garlic, diced onion and bell pepper. Cut zucchini, summer squash, and eggplant into small cubes.
  4. Heat 1 tablespoon of olive oil in a large skillet; add garlic, onion, pepper, zucchini, summer squash, and eggplant. Toss together and saute for 6-7 minutes.
  5. Add tomatoes, chickpeas, salt, pepper, and paprika; toss together. Cover and simmer on low for 5 minutes; stir at least once during cooking avoid sticking.
  6. Add vinegar and fresh, sliced basil. Stir together and cook for a few minutes to allow for thickening.
  7. While it continues to cook and thicken, slice bread and toast. Spread each slice with pesto. Serve with ratatouille and orange slices.

 

Recipe source: Super Healthy Kids