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Ratatouille with Chickpeas
Ratatouille with Chickpeas
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious summer ratatouille with chickpeas, bursting with fresh zucchini, tomatoes, eggplants, and peppers.
Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, roughly chopped
  • 1 large onion, sliced
  • 2 red bell peppers, seeded and diced
  • 3 tomatoes, cored and diced
  • 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
  • 2 Japanese eggplants, diced
  • 2 zucchini, diced
  • 1 (14 ounce) can chickpeas (garbanzo beans), drained
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped fresh basil
  • 4 sprigs fresh thyme
  • salt and ground black pepper to taste
Instructions:
  • In a heavy-bottomed pot over medium heat, heat olive oil. Add garlic and cook until very fragrant for about 1 minute. Reduce heat to low and stir in onion and bell peppers. Cover and cook until onion softens, about 5 minutes. Uncover and continue cooking until onion starts to brown and all liquid evaporates, about 2 minutes.
  • Combine onions and tomatoes in a simmering pot. Let it simmer until the tomatoes release their juices, approximately 5 minutes. Mix in tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme. Season with salt and pepper to taste.
  • Cover the pot and simmer until vegetables are tender, around 40 minutes. Uncover and simmer ratatouille until thickened, approximately 5 minutes; season with salt and pepper to your taste.

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