This recipe is super simple, yet so full of flavor. The tart tomato and pepper, with the soft zuchinni and buttery chickpeas was superb. I must say this was one of my favorite meatless meals to date. I served it with some grilled flat bread that I had brushed with garlic oil and sprinkled with coarse sea salt. Wonderful!! To my amazement Queenie was crazy for this dish. She kept asking what each vegetable was and ate them all with great enthusiasm. Mr.B still wasn't thrilled with the zuchinni, but I think that's more of a texture thing. Complete and total success in my books and a great way to get your kids to eat their veggies.
**The recipe originally called for 4 C frozen Italian-style vegetables. I altered the recipe to show my use of fresh vegetables.**
Ratatouille with Chickpeas
Adapted from Canadian Parent Magazine
3 Tbs olive oil
1 C zucchini, cut into half moon slices
1 C broccoli florets
1 C red pepper, cut into thin strips
1 C carrots, peeled and cut into thin disks
2 C seasoned diced tomatoes, with their juice
1 28 oz can of chickpeas, drained and rinsed
salt and pepper
1/4 C fresh parlsey, chopped
Heat a large skillet over medium heat and add oil. Add carrots and broccoli and cook for about 4 minutes. Add zuchinni and red pepper, stirring to combine. Cook for an additional 3 minutes, until zucchini begins to soften. Add tomatoes, chickpeas and salt and pepper, to taste. Simmer until carrots are tender. Stir in parsley, before serving.
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