Chickpea Ratatouille

Recipe by Dr. Jenny
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
  • Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
  • Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.
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