Once upon a time I made up this recipe by accident and ever since then I haven’t gone 3 days without diving into a bowl. It’s cozy and comfy and nutritious, what’s better than that? It’s also so easy that I make it while doing homework before class. A college student’s DREAM.
Chickpea and Eggplant Ratatouille:
What you’ll need
- 1-2 eggplants, cubed and roasted (toss with olive oil and sea salt, roasted at 375 for 25 minutes until soft)
- 2 zucchinis, diced
- 1 cup diced carrots
- 1 onion
- Olive oil
- 1 can chickpeas
- 2 cups tomato puree
- 2 cups vegetable broth
- Sea salt
- Quinoa (to serve with)
Sauté an onion in olive oil and sea salt until brown. Add in diced carrots, chopped zucchini, a bit more oil, and cook until browned and soft. After a few minutes toss in rinse and drained chickpeas and pre-roasted eggplant cubes (I used mine from meal prep!). Pour in tomato puree and vegetable broth. I added more sea salt and lots of cumin (because cumin and chickpeas is such an amazing combo IMO!). Cover with a lid and cook on medium heat until the liquid gets absorbed and it gets thick (this took about 40 minutes with stirring every 5/10 minutes). That’s it! I let mine sit off of the heat uncovered for a bit after those 40 minutes just to thicken a touch more. Served over fluffy quinoa (just following package instructions)!
One thought on “Chickpea and Eggplant Ratatouille”
Looks so good! I am so glad I am getting over my fear of carbs so I can try this!!