Recipe: Chickpea Ratatoullie

from Dreega’s Vegan

3½ - 4 cups cooked chickpeas (garbanzo beans)
1 ¼ - ½ cups red onion, finely chopped
3 - 4 medium-large cloves garlic, minced
1 28-oz can diced tomatoes (see note)
1⁄2 cup red or orange bell pepper, diced
2 tbsp apple cider vinegar
1-2 tbsp extra-virgin olive oil (optional, can omit for oil-free version)
1 tbsp freshly grated ginger
2 tsp pure maple syrup or agave nectar
2 tsp mustard seeds
2 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried rosemary
1 tsp sea salt
1⁄8 tsp allspice
freshly ground black pepper to taste
2 dried bay leaves

Preheat oven to 400°F. In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir through until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until the onions are tender and translucent (stir through again once or twice through baking). Remove bay leaves and serve with a cooked grain such as quinoa, wild rice, or brown rice.

Makes 4-5 servings or more, depending on accompaniments.

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