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Vegan Chickpea Ratatouille Stew
Recipe:
Ingredients
2 zucchini sliced lengthwise then crosswise
2 bell peppers chopped in bite sized chunks
1 onion finely chopped
1/2 large eggplant diced
2 to 3 tbsp oil to taste
1 to 1.5 tsp kosher salt to taste
1/2 tsp pepper
3 to 5 cloves garlic minced to taste
1/2 pint cherry tomatoes sliced
1 tsp each dried basil and oregano
1 28 oz. can crushed tomatoes
1 15 oz. can chickpeas drained and rinsed
2 tbsp finely chopped fresh parsley and/or fresh basil or sub dried parsley as desired
3 tbsp panko breadcrumbs toasted in a pan (with 1 tsp oil or vegan butter if desired)
Instructions:
On a large baking sheet with parchment paper, place zucchini and bell peppers, sprinkle lightly with oil, salt and pepper. Roast at 400 degrees F (convect/fan) for 15 min, stir, cook another 10 min but careful not to burn.
Meanwhile, make marinara sauce. In medium saucepan over medium heat, add oil, eggplant and onions. Cook for approx 15 min partially covered, stirring periodically, until the vegetables are softened and browning a bit.
Add garlic, cook another minute. Add cherry tomatoes, cook 3 min. Add the dried seasonings and crushed tomatoes, and simmer gently, covered, for 10 min.
Combine roasted vegetables and chickpeas with just enough sauce to have a chunky stew consistency.
Top with toasted panko breadcrumbs and fresh parsley/basil.
Serve with brown rice if desired (or pasta, and salad as another suggestion).
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