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)!

recipes

Roasted Veggie & Maple Tahini Kale Salad

I could easily eat roasted veggies for breakfast, lunch, and dinner. Which has been made clear this holiday season since I’ve been living for this salad!

What you’ll need…

•Brussel sprouts

•Honeynut squash

•Apples (I used Snapdragon)

•Pecan pieces

•Olive oil/sea salt/maple syrup

•Kale

Toss brussel sprout halves in olive oil and sea salt. In a separate dish toss honeynut squash chunks and apple chunks in olive oil, sea salt, and maple syrup. Add all three onto a lined baking sheet with parchment paper. Mix together to spread everything out. Toss on pecan pieces and bake for 45 minutes on 350, flipping halfway through. once that’s done set aside and prepare the maple tahini kale.

Maple Tahini Dressing: 1/4 cup tahini, 1/4 cup maple syrup. 2 tablespoons garlic paste, sea salt. mix everything until well blended (I shook mine in a tupperware).

Massage raw kale in a drizzle of olive oil/lemon/sea salt. After a minute dollop a few spoons of the dressing on and massage through for a minute. Personally I served this dish cold, so I had the veggies in the fridge for awhile to get chilled and then tossed them with the salad to serve!

**Pictured below are more dishes that use this dressing**