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Easy Ratatouille With Chickpeas

Ingredients

• 1 can diced tomatoes
• 1 can chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1/2 onion, chopped
• 1 tbsp balsamic vinegar
• 2 tsp dried oregano
• pinch of salt and pepper
• 2 cups green zucchini cut into 1/4-inch slices
• 2 cups yellow zucchini cut into 1/4-inch slices
• 1 cup eggplant cut into 1/4-inch slices and each slice cut into quarters
• 1 red pepper, cut into 1/2-inch slices
• 1/2 cup goat cheese

Directions

1. Preheat the oven to 375 F.
2. In a roasting pan, stir together the tomatoes with their juice, chickpeas, garlic, onion, vinegar, oregano, and salt and pepper to taste.
3. Arrange sliced vegetables in rows over the tomato mixture, alternating green and yellow zucchini, eggplant and red pepper.
4. Bake for 30 minutes, or until the vegetables are tender.
5. Remove from the oven and dot with goat cheese.
6. Serve as is or over pearl couscous or polenta.

Attribution