Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes
Garbanzo Vegetable Ratatouille

Ingredients

  • 28 ounces organic whole tomatoes, drain, reserve juice
  • 1 cup cubed eggplant
  • 1 cup cubed zucchini
  • 1 cup cubed yellow summer squash
  • 1 cup chopped red onion
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced yellow bell pepper
  • 1/4 cup Eden Extra Virgin Olive Oil
  • 1/2 tsp Eden Sea Salt
  • 4 cloves garlic, peeled and quartered
  • 1/4 tsp freshly ground black pepper
  • 15 ounces Eden Garbanzo Beans
  • 1 Tbsp fresh thyme, chopped
  • 1/4 cup fresh basil leaves, chopped

Directions

Preheat the oven to 425°. Mix all ingredients except the chickpeas, thyme and basil together in a large roasting pan, evenly spreading them out. Roast 35 to 40 minutes, turning occasionally, until the vegetables are tender and slightly browned.

Mix in the reserve tomato juice, chickpeas, thyme and basil. Adjust the salt and pepper seasoning to taste and bake another 10 to 15 minutes until the chickpeas are hot.

Place in a serving dish. Serve as a side dish with cooked pasta, grain or whole grain bread.

Nutritional Information

Per serving - 322 calories, 10 gram fat (32% calories from fat), 10 gram protein, 37 gram carbohydrate, 9 gram fiber, 0 milligram cholesterol, 203 milligram sodium

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