ratatouille with chickpeas

Ingredients

• Servings: 4
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, roughly chopped
• 1 large onion, sliced
• 2 red bell peppers, seeded and diced
• 3 tomatoes, cored and diced
• 1 (13.5 ounce) jar tomato and olive pasta sauce (such as papayiannides® tomato & olive & sauce)
• 2 japanese eggplants, diced
• 2 zucchini, diced
• 1 (14 ounce) can chickpeas (garbanzo beans), drained
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 4 sprigs fresh thyme
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. reduce heat to low; stir onion and bell peppers into garlic. cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
• stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
• cover pot with a lid; cook until vegetables are tender, about 40 minutes. remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.