Chickpea Ratatouille Recipes

RATATOUILLE WITH CHICKPEAS

Ratatouille is a great dish to make when you have fresh summer vegetables.

Provided by Angie

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h20m

Yield 4

Number Of Ingredients 13

Ratatouille with Chickpeas image

Steps:

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.

Nutrition Facts : Calories 427 calories, Carbohydrate 65.8 g, Cholesterol 1.9 mg, Fat 15 g, Fiber 20.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 751.8 mg, Sugar 22.8 g

Ingredients

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 & Ouzo Sauce)
2 Japanese eggplants, diced
2 zucchini, diced
1 (14 ounce) can chickpeas (garbanzo beans), drained
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
4 sprigs fresh thyme
salt and ground black pepper to taste

CHICKPEA AND FENNEL RATATOUILLE

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.

Provided by Mark Bittman

Categories dinner, lunch, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Chickpea and Fennel Ratatouille image

Steps:

Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams

Ingredients

1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

CHICKPEA RATATOUILLE

We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.

Provided by Dr. Jenny

Categories Peppers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Chickpea Ratatouille image

Steps:

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.

Ingredients

1 lb small eggplant, cut into large chunks
1 lb roma tomato, cored and chopped (or 1 28-oz can whole tomatoes, drained and chopped)
3/4 lb zucchini, cut into large chunks
1 medium yellow onion, sliced (1 1/2 cups)
2 red bell peppers, cored, seeded and sliced (or 2 yellow peppers)
5 garlic cloves, peeled and halved
1 teaspoon salt
1/4 cup olive oil
3 cups canned chick-peas, rinsed and drained (2 cans)
1 tablespoon chopped fresh thyme (can also use 1 Tb rosemary or 1/2 cup fresh basil or parsley)

RATATOUILLE WITH CHICKPEAS -- CROCK-POT

Make and share this Ratatouille With Chickpeas -- Crock-Pot recipe from Food.com.

Provided by Katzen

Categories Peppers

Time 4h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

Ratatouille With Chickpeas -- Crock-Pot image

Steps:

In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.

Nutrition Facts : Calories 219.5, Fat 4.2, SaturatedFat 0.6, Sodium 593.3, Carbohydrate 40.7, Fiber 10.7, Sugar 10.5, Protein 8.8

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 garlic cloves, minced
6 cups eggplants, cubed (one large)
2 teaspoons basil (dried)
1 teaspoon oregano (dried)
1/2 teaspoon salt
1/2 teaspoon pepper
1 red pepper
1 yellow pepper
2 zucchini
1/3 cup tomato paste
1 (19 ounce) can chickpeas, drained and rinsed
1 (28 ounce) can tomatoes
1/4 cup fresh basil or 1/4 cup fresh parsley, chopped

More about "chickpea ratatouille recipes"

CHICKPEA RATATOUILLE - DELICIOUS) - THE SIMPLE VEGANISTA

How To Make Chickpea Ratatouille. In a heavy bottom pot or dutch oven, heat olive oil over medium heat, add onions, garlic and bell peppers, …
From simple-veganista.com
5/5 (1)
Total Time 1 hr 10 mins
Category Entree
Calories 326 per serving

In a heavy bottom pot or dutch oven, heat olive oil over medium heat, add onions, garlic and bell peppers, saute for 3-4 minutes. Add tomatoes, mix well and cook 5 minutes. Add in eggplant, zucchini, herbs, spices and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes. Add in chickpeas and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for crisper vegetables, more time for softer vegetables and more juices). Stir occasionally until ready.
Serve topped with chopped fresh herbs. Pair it with a gluten free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, farro, rice or pasta to make it go further.

See details

chickpea-ratatouille-delicious-the-simple-veganista image

CHICKPEA RATATOUILLE: ONE-POT MEAL (VEGAN, GLUTEN-FREE, …

Preheat oven to 400°F. In a large, deep casserole dish, combine all ingredients except bay leaves. Stir through until well combined, then embed bay …
From dreenaburton.com
5/5 (1)
Estimated Reading Time 4 mins
Category Dinner, Entree, Main Course

See details

chickpea-ratatouille-one-pot-meal-vegan-gluten-free image

VEGAN CHICKPEA RATATOUILLE (GLUTEN-FREE) | 86 LEMONS

The combination of chunky vegetables and chickpeas is hearty, satisfying and rich in flavor. Not to mention, the vibrant colors create an appetizing plate. Each serving boasts 15 grams of protein and 18 grams of fiber! If you are …
From 86lemons.com

See details

vegan-chickpea-ratatouille-gluten-free-86-lemons image

RECIPE: CRISPY CHICKPEA FRITTERS WITH RATATOUILLE - BLUE APRON

Drain and rinse the chickpeas; mince the chickpeas then, using the flat side of your knife, smash them into a rough paste. Mince the chives. Medium dice the eggplant, red bell pepper and zucchini. Peel and small dice the onion. 2 Start …
From blueapron.com

See details

recipe-crispy-chickpea-fritters-with-ratatouille-blue-apron image

MEATLESS MONDAY: ROASTED RATATOUILLE - FEED ME PHOEBE

Heat the oven to 425°F. Combine the eggplant, zucchini, squash, tomatoes, onion, garlic, salt, and thyme in a large roasting pan. Drizzle with the oil and toss to combine. Transfer to the oven and roast, stirring occasionally, until …
From feedmephoebe.com

See details

meatless-monday-roasted-ratatouille-feed-me-phoebe image

ROASTED CHICKPEA RATATOUILLE RECIPE - LOVE AND LEMONS

roasted chickpea ratatouille. Preheat oven to 425. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then …
From loveandlemons.com

See details

roasted-chickpea-ratatouille-recipe-love-and-lemons image

MARK BITTMAN'S CHICKPEA RATATOUILLE – THE FORWARD

3) Add the chickpeas, stir, and return to the oven until the beans heat through, 5 to 10 minutes. Add the herbs and stir. Taste and adjust the seasoning and serve hot, warm, or at room temperature ...
From forward.com

See details

mark-bittmans-chickpea-ratatouille-the-forward image

CHICKPEA RATATOUILLE - SUPER HEALTHY KIDS

Heat 1 tablespoon of olive oil in a large skillet; add garlic, onion, pepper, zucchini, summer squash and eggplant. Toss together and saute for 6-7 minutes. Add tomatoes, chickpeas, salt, pepper and paprika; toss together. …
From superhealthykids.com

See details

CHICKPEA RATATOUILLE

Heat oil in a pan over medium heat. Add onion and cook for 5 minutes. •. Add garlic, zucchini and pepper to the pan. Cook for 5 more minutes. Add all remaining ingredients except for chickpeas. Cover and simmer for 10 minutes. •. Lastly add chickpeas and simmer for 5 …
From pinterest.com
6.1K pins

See details

CHICKPEA RATATOUILLE - HEALTHIIR

Ingredients. 3 zucchinis. 1 red bell pepper. 1 large onion. 2 eggplants. 3 handfuls cherry tomatoes. 6 cloves garlic. Olive oil, for sautéing . Salt & black pepper to taste
From healthiir.com

See details

CHICKPEA RATATOUILLE – THE RECIPES MOM | RECIPES FROM AROUND THE …

6 Recipe may contain peanuts, tree nuts, fish and sesame. With your Thermomix the whole family will enjoy this hearty vegetarian ratatouille packed with vegetables and chickpeas. 17 Ingredients 6 Method Steps 17 Ingredients 4 tbsp extra virgin olive oil 1 eggplant (large), cut into pieces (3-4 cm) 2
From therecipesmom.com

See details

RATATOUILLE - FEELGOODFOODIE

To the pot of vegetables, add the diced tomatoes, red wine vinegar and ½ cup of water. Reduce the heat to low and cook covered for 7-9 minutes until all the flavors combine well. Remove from heat and stir in Parmesan cheese, if desired. Serve ratatouille with bread or fritters if …
From feelgoodfoodie.net

See details

CHICKPEA RATATOUILLE - VEGGIES BY CANDLELIGHT - FOOD

Mix in the chickpeas, and roast 5 to 10 minutes more, or until they are heated through Add the herbs, season with salt and pepper, if desired Don't forget to throw in some protein of your choice before serving (we've used shredded chicken and also grilled steak)
From veggiesbycandlelight.com

See details

OVEN-BAKED CHICKPEA RATATOUILLE - FORKS OVER KNIVES

Preheat oven to 400° F. In a large, deep casserole dish, combine all ingredients except bay leaves. Stir through until well combined, then embed bay leaves in the mixture. Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until onions are tender and translucent (stir through once more during baking ...
From forksoverknives.com

See details

CHICKPEA RATATOUILLE WITH EXTRA VIRGIN OLIVE OIL ⋆ MOROCCO GOLD

Place the serving dish onto mixing bowl lid, then weigh olives and chickpeas into it. Add reserved lemon zest and ½ of the reserved basil leaves. Pour tomato mixture over the top and gently combine with the spatula. Season with salt and pepper, then top the chickpea ratatouille with remaining basil leaves and an extra drizzle of olive oil to ...
From morocco-gold.com

See details

CHICKPEA RATATOUILLE

Dice 3 handfuls of cherry tomatoes into quarters, and slice 6 cloves of garlic. To a hot stockpot, add a little olive oil, 1/3 of the diced zucchini, 1/3 of the red bell peppers, 1/3 of the onion, and 1/3 of the garlic. Mix until everything is coated in olive oil. I recommend doing this in batches to maintain heat and get caramelization.
From plantd.co

See details

CHICKPEA RATATOUILLE NICOISE RECIPE | SIDECHEF

Add in Chickpeas (2 cans) and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for crispier vegetables, more time for softer vegetables and more juices). Stir occasionally until ready. Add in
From sidechef.com

See details

CHICKPEA RATATOUILLE - FARBERWARE COOKWARE

Add the tomatoes and cook 3 minutes. Add chickpeas, basil, thyme and cook for an additional 3 minutes. Add a splash of red wine vinegar and cook 1 minute more. Taste and adjust seasonings. Ratatouille can be served, warm or at room temperature alone or over rice.
From farberwarecookware.com

See details

CHICKPEA RATATOUILLE - MERIDIAN FARM MARKET

Directions. In a saucepan, heat 2 tbsp of olive oil. Add onions and garlic and saute until translucent and golden. Add peppers and saute, stirring until lightly browned. Using a slotted spoon, transfer sauteed vegetables to a bowl. Add zucchini to the saucepan and saute until softened, then add to the bowl. Heat remaining oil in the pan, add ...
From market.meridianfarmmarket.ca

See details

CHICKPEA RATATOUILLE - WEILER NUTRITION COMMUNICATIONS

Recipes. Chickpea Ratatouille. Main Meals. Chickpeas are loaded with fibre and protein. Ratatouille is a classic veggie stew with eggplant or zucchini, peppers and tomatoes. As a dietitian I love this quick and easy way to prepare chickpeas and veggies. It’s perfect for meal prep and easy weeknight dinners. Eat as a side dish or serve over whole grains or pasta. …
From weilernutrition.com

See details

BEST RATATOUILLE WITH TOASTED CHICKPEAS RECIPES - FOOD NETWORK

Increase heat to medium high. Add 1-1/3 cups chickpeas, turmeric, cayenne pepper, paprika, and cinnamon to the sauté pan. Toss for about 3 minutes until chickpeas are golden and crisp. Add the grilled vegetables to the pan and cook for about 3 minutes. Toss in the fresh herbs. Adjust seasoning. Garnish with 1/4 cup chickpeas.
From foodnetwork.ca

See details

WARMING CHICKPEA RATATOUILLE

In a super quick 5 minutes, you can prepare this warming chickpea ratatouille - packed with sweetness and earthy flavours. Heat a splash of oil in a large casserole dish and fry the onion for 5 minutes, until soft. Stir through the cumin and garlic, then add the courgette for earthiness. Fry for another 5—8 minutes, until the courgette turns ...
From recipes.lidl.co.uk

See details

VEGGIE RATATOUILLE WITH CHICKPEAS - PLANT BASED NEWS

Instructions. In a large pan, add the oil and then fry the onion for 10 minutes until soft. Add the chopped veg and fry for a further 5- 7 minutes until the veg softens. Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine. Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.
From plantbasednews.org

See details

CHICKPEA RATATOUILLE - COCONUT BOWLS

Drain chickpeas, and add them to the veggies along with 1 can diced Polati tomatoes, all fresh tomatoes (diced), 1 handful chopped parsley, 1 tsp dried basil, 1 …
From coconutbowls.com

See details

FISH ON CHICKPEA RATATOUILLE | RICARDO

Ingredients. 2 onions, chopped; 4 garlic cloves, chopped; 2 cups (200 g) eggplant, diced; 1 yellow bell pepper, seeded and diced; 1/3 cup (75 ml) olive oil
From ricardocuisine.com

See details

CHICKPEA AND FENNEL RATATOUILLE RECIPE - FOOD NEWS

Chickpea and Fennel Ratatouille. Instructions Heat the olive oil in a large deep skillet. Sauté the fennel, garlic and onion over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and and the reduce ...
From foodnewsnews.com

See details

CHICKPEA RATATOUILLE - MELANIE MAKES

Ingredients. 1 pound eggplant, cut into large chunks; 1 28 oz. can whole tomatoes, drained and chopped; 3/4 pound zucchini, cut into large chunks; 1 medium yellow onion, sliced
From melaniemakes.com

See details

GRILLED RATATOUILLE WITH CHICKPEAS RECIPE - VEGETARIAN TIMES

Add chickpeas, basil, and salt and pepper to taste. Remove garlic from foil, squeeze out several individual cloves and chop or mash. Add to vegetables and mix well. (Save remaining roasted garlic for another use.) Over medium-low heat, gently heat ratatouille, stirring often and adding a little tomato sauce to moisten if desired. Serve with ...
From vegetariantimes.com

See details

SUMMER CHICKPEA RATATOUILLE | FOOD IN A MINUTE

Method. Step 1. 1. Heat 2 tablespoons of olive oil in a saucepan. Add chopped red onion and cook over medium heat until onion softens. Add garlic and cook a further minute. Stir in tomato paste. Add courgettes, eggplant and red capsicum and stir cooking for a further minute. Pour over Wattie's Chopped Tomatoes and stir while bringing to the boil.
From foodinaminute.co.nz

See details

BAKED CHICKPEA RATATOUILLE - FRESH FROM THE VEGAN KITCHEN

It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from
From vegkitchen.com

See details

VEGGIE RATATOUILLE WITH CHICKPEAS AND PAN GRIDDLED BREAD - REBEL …

Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens. You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning. Turn off the heat and add the extra virgin olive oil. Pan griddled bread; Heat a griddle pan to medium. Brush some extra virgin olive oil onto all both sides ...
From rebelrecipes.com

See details

VEGGIE RATATOUILLE WITH CHICKPEAS AND PAN GRIDDLED BREAD

Stir to combine and check the seasoning. 6 Turn off the heat and add the extra virgin olive oil. 1 Heat a griddle pan to medium. 2 Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt. 3 Add to the pan and toast on one side the flip until toasted on the other side.
From tasteoffrancemag.com

See details

CHICKPEA RATATOUILLE (GUT HEALTH) - COOKIDOO® – THE OFFICIAL …

3 - 4 sprigs fresh basil, stalks and leaves separated. 1 red onion (large), cut into quarters. 2 fresh tomatoes, cut into pieces. 400 g canned chopped tomatoes. 1 ½ tbsp balsamic vinegar. 300 g fresh green beans, trimmed and cut into halves, if preferred. 80 g pitted Kalamata olives, drained.
From cookidoo.international

See details

EASY ROASTED VEGETABLE RATATOUILLE WITH CHICKPEAS

Drizzle with oil, and mix to combine. Roast at 190°C (Gas Mark 5 / 375°F) for around an hour, stirring halfway, or until the vegetables are soft. Add the tin of chopped tomatoes and the basil pesto to the dish, and mix well. Return to the oven for a further 30 minutes, until the sauce is thick and rich.
From easycheesyvegetarian.com

See details

RATATOUILLE WITH CHICKPEAS AND QUINOA - DELISH

Place quinoa in a medium pot with 3 cups water and a generous pinch of salt. Bring to a boil, then reduce heat and simmer, covered, 15 minutes.
From delish.com

See details

FARMER’S MARKET RATATOUILLE WITH CHICKPEA PANCAKES [VEGAN]

Add to eggplant and let cool. Combine tomatoes and basil with cooked veggies. Combine all pancake ingredients in a bowl and whisk well. Let sit for 1 …
From onegreenplanet.org

See details

CHICKPEA RATATOUILLE BEST RECIPES

How to cook chickpeas and tomatoes in the oven? Drizzle with oil and toss to combine. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
From findrecipes.info

See details

CHICKPEA RATATOUILLE AND COUSCOUS (VEGAN) - EASY PEASY FOODIE

Turn the heat down and add the crushed garlic, chilli flakes and spices. Fry for a further minute. Add the chopped tomatoes, plus about half a tin of water and some salt and pepper, then bring to the boil. Add the drained chickpeas and turn down low. Leave to simmer for 10 minutes with the lid off, stirring occasionally.
From easypeasyfoodie.com

See details

ONE-POT RATATOUILLE WITH CHICKPEAS » RECIPES » BACKYARD FARMS

Stir in the chickpeas, thyme leaves, bay leaf, salt and black pepper. Then stir in the chopped tomatoes and any accumulated juices. Turn the heat down to low and simmer the ratatouille for 20-50 minutes, depending on how soft and distinct you want the vegetables to be. Remove the pot from the heat and stir in the basil.
From backyardfarms.com

See details

RATATOUILLE AND CHICKPEA STEW - NEILS HEALTHY MEALS

Make the Chickpea Stew:-. Heat the olive oil in a medium sized saucepan. Sauté the sliced onion until it is just soft, but has just a little bit of “crunch” left to it. Add the ratatouille, lemon juice and chickpeas. Combine and stir all the vegetables together well, warming thoroughly through.
From neilshealthymeals.com

See details

RATATOUILLE WITH CHICKPEAS RECIPE | MYRECIPES

Advertisement. Step 2. Add eggplant, squash, bell pepper, and mushrooms; sauté 5 minutes. Add tomatoes and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Step 3. Stir in basil and cook, uncovered, 10 minutes or until some of the liquid has evaporated.
From myrecipes.com

See details

VEGAN CHICKPEA RATATOUILLE WITHOUT EGGPLANT - AVOCADO SKILLET

Heat oil in a pan over medium heat. Add onion and cook for 5 minutes. Add garlic, zucchini and pepper to the pan. Cook for 5 more minutes. Add all remaining ingredients except for chickpeas. Cover and simmer for 10 minutes. Lastly add chickpeas and simmer for 5 more minutes. Author: kroeder77.
From avocadoskillet.com

See details

1-PAN VEGAN CHICKPEA RATATOUILLE - FLORA & VINO

Instructions. Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the eggplant, zucchini squash, bell pepper, onion, and chickpeas on the baking sheet and spray with with avocado oil spray (optional) and season with …
From floraandvino.com

See details

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #main-dish #beans #vegetables #easy #beginner-cook #diabetic #low-fat #vegan #vegetarian #dietary #one-dish-meal #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #chick-peas-garbanzos #healthy-2 #free-of-something #low-in-something