CHICKPEA RATATOUILLE
We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.
Provided by Dr. Jenny
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
- Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
- Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.
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Ratul Ratul Ratul Ratul
[email protected]I love this recipe! It's so versatile. I've made it with different vegetables and it's always delicious.
Prem Xettri
[email protected]This recipe is a keeper! It's easy to make and it's always a hit with my family.
Sylvester Thaburau
[email protected]This was a great way to use up some leftover chickpeas. I'll definitely be making this again.
Jacqueline Bugarin Gonzalez
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Nick Hunnicutt
[email protected]This is a great recipe for a healthy and delicious meal. I love the combination of chickpeas and vegetables.
Ghost Gaming
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Carlos San
[email protected]This dish was delicious! The chickpeas were cooked perfectly and the vegetables were so flavorful. I will definitely be making this again.
Nyangala Nyambu
[email protected]This was a great recipe! I made it for my family and they loved it. I will definitely be making it again.
Smair Smair op
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler version.
Help Me
[email protected]I followed the recipe exactly, but my ratatouille turned out too watery. I think I might have added too much liquid.
Ermias Tilahun
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had added more spices.
Hammad Naseem
[email protected]I was a little skeptical about this recipe, but I'm so glad I tried it! The flavors were amazing and the chickpeas were cooked perfectly. I will definitely be making this again soon.
Manoj Sir
[email protected]I'm not a vegan, but I'm always looking for new ways to incorporate more plant-based meals into my diet. This recipe was a great way to do that. The chickpeas were a great source of protein and the vegetables were packed with nutrients.
shey gag
[email protected]This was a delicious and healthy meal. I loved the combination of flavors and textures. I will definitely be making this again.
Nnenna Wogu
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I will definitely be making it again.
Santosh Das
[email protected]This was a great way to use up some leftover chickpeas. The dish was easy to make and very flavorful. I served it with rice and it was a perfect meal.
sahedul islam
[email protected]I'm not a huge fan of ratatouille, but this recipe changed my mind. The chickpeas added a nice texture and the sauce was flavorful without being too heavy. I'll definitely be making this again.
Frankie Ramos
[email protected]This dish was a hit with my family! The kids loved the chickpeas and the adults appreciated the complex flavors. I'll be making this again soon.
tahir akram
[email protected]Absolutely delicious! The flavors of the chickpeas, vegetables, and herbs blended perfectly. I especially loved the crispy edges of the ratatouille. Definitely a keeper!