Vegan Chickpea Ratatouille Stew
Servings: 0
Ingredients
- 2 zucchini sliced lengthwise then crosswise
- 2 bell peppers chopped in bite sized chunks
- 1 onion finely chopped
- 1/2 large eggplant diced
- 2 to 3 tbsp oil to taste
- 1 to 1.5 tsp kosher salt to taste
- 1/2 tsp pepper
- 3 to 5 cloves garlic minced to taste
- 1/2 pint cherry tomatoes sliced
- 1 tsp each dried basil and oregano
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can chickpeas drained and rinsed
- 2 tbsp finely chopped fresh parsley and/or fresh basil or sub dried parsley as desired
- 3 tbsp panko breadcrumbs toasted in a pan (with 1 tsp oil or vegan butter if desired)
Instructions
- On a large baking sheet with parchment paper, place zucchini and bell peppers, sprinkle lightly with oil, salt and pepper. Roast at 400 degrees F (convect/fan) for 15 min, stir, cook another 10 min but careful not to burn.
- Meanwhile, make marinara sauce. In medium saucepan over medium heat, add oil, eggplant and onions. Cook for approx 15 min partially covered, stirring periodically, until the vegetables are softened and browning a bit.
- Add garlic, cook another minute. Add cherry tomatoes, cook 3 min. Add the dried seasonings and crushed tomatoes, and simmer gently, covered, for 10 min.
- Combine roasted vegetables and chickpeas with just enough sauce to have a chunky stew consistency.
- Top with toasted panko breadcrumbs and fresh parsley/basil.
- Serve with brown rice if desired (or pasta, and salad as another suggestion).