Ratatouille With Chickpeas And Quinoa Recipes

CHICKPEA RATATOUILLE

Steps:

• Saute: 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.
• Simmer (1): Add in eggplant, zucchini, herbs, spices, and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes.
• Simmer (2): Add in chickpeas, cover askew, and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for firmer 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.
• Serve warm, cold or at room temperature. Enjoy!
• Serves 4 - 6

RATATOUILLE WITH CHICKPEAS AND QUINOA

Steps:

• 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. Remove from heat and let sit, covered, 5 minutes, then fluff. (Season with more salt if desired.)
• In a large heavy-bottomed pot, heat olive oil over medium-high heat, then cook onion and garlic until softened, about 5 minutes. Add eggplant and cook 5 minutes more, then add zucchini, summer squash, and tomatoes and cook until softened, 5 minutes. Add chickpeas and cook 5 minutes more.
• Stir in basil and balsamic vinegar, and season with salt and pepper. Serve ratatouille over quinoa.

RATATOUILLE WITH CHICKPEAS

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.

CHICKPEA RATATOUILLE

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.