Chickpea and Eggplant Ratatouille

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
  • Cumin
  • 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)!

Processed with VSCO with c1 preset

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