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Ratatouille Made with Chickpeas

This recipe is easy to make and full of deep rich flavor. Ratatouille can be made with beef but you won’t miss the animal flesh when you eat this. It’s a hearty dish for a cold wintry day. It’s also a heart healthy dish that is really delish.

I realize many of my recipes are red and have chickpeas in them. I can promise you they don’t all taste the same. It’s all about the seasoning. I also know that staging and photographing are not my strong suit. I can deal with that because what I’m photographing is always delicious.

Ratatouille with Chickpeas

This is a vegan variation on a dish that may or may not contain beef. Instead of eggplant and zucchini, I use chickpeas for the protein.


  • oven


  • 3 cans chickpeas, drained
  • 1 1/4 cups finely chopped onion
  • 4 cloves garlic I love garlic, so more is better in my book
  • 28 oz canned diced tomatoes
  • 1/2 cup red or orange pepper I left this out once and didn't miss it
  • 2 Tbsp apple cider vinegar I use Bragg's unfiltered to get all the benefits
  • 1 Tbsp grated ginger I use powdered when i'm in a hurry
  • 2 tsp pure maple syrup make sure it's 100% pure maple syrup and nothing else
  • 2 tsp mustard seeds I also will use mustard powder in a pinch
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1 tsp sea salt
  • 1/8 tsp allspice
  • 2 dried bay leaves


  • Preheat oven to 400 degrees Fahrenheit
  • Mix all ingredients (except bay leaves) in a deep large casserole dish
  • Stir well
  • Insert bay leaves into the mixture
  • cover and bake for 30 minutes, remove from oven, stir, cover and bake for another 35-45 minutes
  • Onions should be soft and translucent
  • Remove bay leaves and serve
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