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Chickpea Ratatouille

Chickpea Ratatouille

Nutrition Facts
Chickpea Ratatouille
  • Makes: 4 servings
  • Prep: 10 mins
  • Slow Cook: 8 hrs

Ingredients

  • Nonstick cooking spray
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped sun-dried tomatoes packed in oil
  • 1 cup chopped onion
  • 1 28 - ounce can diced tomatoes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small zucchini, halved lengthwise and cut into 1/2-inch pieces
  • 1 medium yellow squash, halved lengthwise and cut into 1/2-inch pieces
  • 1 small eggplant, peeled and cut into 1/2-inch pieces
  • 1 15 - ounce can low-sodium chickpeas, drained and rinsed
  • 1 1/4 cups water
  • 1 cup couscous

Directions

  1. Coat the inside of a slow cooker with cooking spray. Combine tomato paste and vinegar in cooker; add garlic, basil, thyme, sun-dried tomatoes, onion, diced tomatoes, red and green bell peppers, zucchini, squash, eggplant and chickpeas. Cook on low 8 hours.
  2. Bring water to a boil in a small saucepan; add couscous, stir, cover and remove from heat. Let stand 10 minutes or until water is absorbed. Fluff with fork. Serve ratatouille over cooked couscous.

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