Recipe: Mark Bittman's Chickpea Ratatouille
From VB6: Vegan Before 6:00
Friday, May 03, 2013
Makes: 4 servings
Time: about 1 1⁄2 hours, largely unattended
Classic ratatouille—a mixture of summery vegetables stewed with olive oil and herbs—is stellar and satisfying on its own. Add chickpeas (or cannellini, or lima beans) and you have a super-hearty main dish. Eggplant, zucchini, and peppers are the usual vegetables, but consider alternatives like roughly chopped hearty greens—escarole or kale, for example. Just be sure to keep the tomatoes for moisture.
1 pound eggplant (smaller ones are better), peeled if you like, and cut into large chunks
3⁄4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced 2 red or yellow bell peppers, cored, seeded, and sliced
5 garlic cloves, halved
1 teaspoon salt, plus more to taste
Black pepper to taste
4 tablespoons olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1⁄2 cup chopped fresh basil or parsley
1. Heat the oven to 425°F. Combine all the ingredients except the oil, chickpeas, and herbs in a large roasting pan. Drizzle with the oil and toss to combine.
2. Transfer to the oven and roast, stirring occasionally, until the vegetables are lightly browned and tender and some water has released from the tomatoes to create a sauce, 30 to 40 minutes.
3.Add the chickpeas, stir, and return to the oven until the beans heat through, 5 to 10 minutes. Add the herbs and stir. Taste and adjust the seasoning and serve hot, warm, or at room temperature.
Nutritional info: Calories: 435 • Cholesterol: 0mg • Fat: 19g • Saturated Fat: 3g • Protein: 15g • Carbohydrates: 56g • Sodium: 803mg • Fiber: 18g • Trans Fat: 0g • Sugars: 17g