Chickpea and Fennel Ratatouille

Name: Chickpea and Fennel Ratatouille
Total time: 1 min
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

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Total: 1 hours, 30 minutes

Servings: 4

Cost: $5.15 /serving

Author : Mark Bittman

chickpea fennel vegan

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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