Gluten-Free Eggplant and Chickpea Ratatouille
This Eggplant and Chickpea Ratatouille is a delightful gluten-free Mediterranean dish, perfect for those seeking a hearty, plant-based meal. It combines the rich flavors of tomatoes, eggplant, zucchini, and bell peppers with protein-packed chickpeas, simmered in a fragrant blend of herbs and spices. This dish is not only nutritious but also full of vibrant colors and textures, making it a feast for the senses.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 large eggplant cut into 1/2-inch cubes
- 2 zucchinis sliced into 1/2-inch rounds
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 cups cooked chickpeas or one 15-ounce can, drained and rinsed
- 1 can 14 ounces diced tomatoes, with juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh parsley chopped
Instructions
- Prepare the Vegetables: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Cook the Eggplant: Add the eggplant cubes to the skillet, stirring to coat with the oil. Cook for 5-7 minutes, or until the eggplant starts to soften.
- Add Remaining Vegetables: Stir in the zucchini, red and yellow bell peppers, and chickpeas. Cook for another 5 minutes, allowing the vegetables to slightly soften.
- Simmer the Ratatouille: Add the diced tomatoes with their juice, salt, pepper, oregano, thyme, and smoked paprika. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, or until the vegetables are tender.
- Garnish and Serve: Once the vegetables are cooked through, remove from heat and stir in the fresh basil and parsley. Adjust the seasoning if necessary. Serve the ratatouille warm as a main dish or a side.