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- Serves 4-5
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This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the preparation minimal!
From Vive le Vegan!
Chef's Notes:
Use regular diced tomatoes, or Italian flavored or fire-roasted for a twist.
Try making burritos with leftovers. Spoon the mixture onto whole-grain tortillas, roll up and place in a baking dish, then bake until golden.
This makes a large batch, but portions can be refrigerated or frozen.
By Dreena Burton,
Ingredients
- 3½ - 4 cups cooked chickpeas
- 1 ¼ cups red onion, finely chopped
- 3 - 4 medium-large cloves garlic, minced
- 1 28 ounce can (796-ml) diced tomatoes (see note)
- ½ cup red or orange bell pepper, diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon freshly grated ginger
- 2 teaspoons pure maple syrup or agave nectar
- 2 teaspoons mustard seeds
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 teaspoon sea salt
- ⅛ teaspoon allspice
- freshly ground black pepper to taste
- 2 dried bay leaves
Instructions
- Preheat oven to 400° F.
- In a large, deep casserole dish, combine all ingredients except bay leaves. Stir through until well combined, then embed bay leaves in the mixture.
- Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until onions are tender and translucent (stir through once more during baking). Remove bay leaves and serve over quinoa or brown rice. Makes 4-5 servings.
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