Chickpea and Fennel Ratatouille
This ratatouille with chickpeas and fennel is among the best I’ve ever made. It’s a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.
Ingredients
- 1pound eggplant (smaller is better), peeled if you like, and cut into large chunks
- 3/4pound zucchini, cut into large chunks
- 1pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
- 1onion, sliced
- 2red or yellow bell peppers, cored, seeded and sliced
- 1fennel bulb (about 1 pound), trimmed and cut into large chunks
- 5garlic cloves, halved
- 1teaspoon salt, more to taste
- Black pepper to taste
- 1/4cup olive oil
- 3cups cooked or canned chickpeas, drained
- 1tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
Directions
Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 18 gramsCalories: 424Saturated Fat: 2 gramsUnsaturated Fat: 14 gramsSodium: 901 milligramsSugar: 20 gramsFiber: 18 gramsCarbohydrate: 60 gramsProtein: 14 grams
Source: https://cooking.nytimes.com/recipes/1015123-chickpea-and-fennel-ratatouille