Chickpea and Fennel Ratatouille
DESCRIPTION
This ratatouille with chickpeas and fennel, a recipe I found by Mark Bittman, is among the best I’ve ever had. It's a healthy, filling and flavorful vegetarian alternative.
INGREDIENTS
INGREDIENTS
- 1 lb eggplant (smaller is better, peeled if you like, and cut into large chunks)
- ¾ lb zucchini (cut into large chunks)
- 1 lb Roma plum tomatoes (cored and chopped, or 1 28-ounce can, drained)
- 1 onion (sliced)
- 2 red or yellow bell peppers (cored, seeded and sliced)
- 1 fennel bulb (about 1 pound, trimmed and cut into large chunks)
- 5 cloves garlic (halved)
- 1 tsp salt (more to taste)
- Black pepper (to taste)
- ¼ cup olive oil
- 3 cups cooked or canned chickpeas (drained)
- 1 tbsp chopped fresh thyme or rosemary (or 1/2 cup chopped fresh basil or parsley)
INSTRUCTIONS
PREPARATION
- Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
- Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
- Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
