Chickpea Ratatouille

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •1 medium eggplant, diced
• •1 medium zucchini, diced
• •1 medium bell pepper, diced
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 can (14 oz) diced tomatoes, with juice
• •2 tbsp olive oil
• •1 tsp dried thyme
• •1 tsp dried oregano
• •Salt to taste
• •Pepper to taste
• •Fresh basil leaves for garnish, optional

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add chopped onion and sauté until it becomes translucent, about 5 minutes.

3. 3

   Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Add the diced eggplant, zucchini, and bell pepper. Cook for about 10 minutes, stirring occasionally until the vegetables are softened.

5. 5

   Pour in the diced tomatoes with their juice and bring to a gentle simmer.

6. 6

   Add the chickpeas, thyme, oregano, salt, and pepper. Stir well to combine everything.

7. 7

   Cover the skillet and let it simmer for 15-20 minutes, stirring occasionally, until all the vegetables are tender and flavors meld together.

8. 8

   Serve hot, garnished with fresh basil leaves if desired.