Chickpea and Fennel Ratatouille

• 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunkseggplant
• 3/4 pound zucchini, cut into large chunkszucchini
• 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drainedtomato
• 1 onion, slicedonion
• 2 red or yellow bell peppers, cored, seeded and slicedpepper
• 1 fennel bulb (about 1 pound), trimmed and cut into large chunksfennel
• 5 garlic cloves, halvedgarlic
• 1 teaspoon salt, more to tastesalt
• Black pepper to tastepepper
• 1/4 cup olive oilolive-oil
• 3 cups cooked or canned chickpeas, drainedchickpea
• 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsleyrosemary

1. 01Heat 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.
2. 02Transfer 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.
3. 03Add 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.

Calories

424 kcal

Protein

14 g

Fat

18 g

Saturated fat

2 g

Carbs

60 g

Fiber

18 g

Sugar

20 g

Sodium

902 mg

Cholesterol

—

Sign in and stock your pantry to see what you have for this recipe.