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Chickpea Ratatouille

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.

From FitnessMagazine.com