Chickpea and Fennel Ratatouille
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.
Servings: 4 servings
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.