Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve warm, cold or at room temperature. Enjoy!

Step 6

Serves 4 – 6