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.
- 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