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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.

Equipment

  • oven

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

Instructions
 

  • 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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