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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.
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Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • oven

Method
 

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

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