Ratatouille with Chickpeas

This ratatouille with chickpeas is a great dish to make when you have abundant summer zucchini, tomatoes, eggplants, and peppers.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 427 Calories

Ingredients

• salt and ground black pepper to taste
• 2 red bell peppers, seeded and diced
• 1 large onion, sliced
• 4 sprigs fresh thyme
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, roughly chopped
• 2 zucchini, diced
• 3 tomatoes, cored and diced
• 2 Japanese eggplants, diced
• 1 (14 ounce) can chickpeas (garbanzo beans), drained
• 0.25 cup chopped fresh parsley
• 0.25 cup chopped fresh basil
• 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato &

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.