Name: Ratatouille with Toasted Chickpeas
Yield: 4 servings
Cuisine: French,North American
Ingredients: ¼ cup extra virgin olive oil; ½ tsp chopped fresh rosemary; 3 cloves garlic, chopped; 1 tsp salt; 1 small eggplant, sliced ½-inch thick; 6 vine ripened tomato, halved; ½ red bell pepper, cut in half; ½ yellow bell pepper, cut in half; 1 small zucchini, sliced ½-inch thick; 1 small onion, sliced ½-inch thick; 1 small head fennel, cut into 1-inch wedges; 2 Tbsp extra virgin olive oil; 6 Tbsp chopped pancetta; 1 ¼ cup canned chickpeas, drained, and, rinsed; ¼ tsp turmeric; ⅒ tsp cayenne pepper; ¼ tsp paprika; 1 pinch cinnamon; 1 tsp fresh thyme, leaves; 1 Tbsp chopped fresh basil; 3 Tbsp chopped fresh parsley; 1 Tbsp chopped cilantro; ¼ cup chickpeas, for garnish

Yields

4 servings

ingredients

cup extra virgin olive oil

tsp chopped fresh rosemary

cloves garlic, chopped

tsp salt

small eggplant, sliced ½-inch thick

vine ripened tomato, halved

red bell pepper, cut in half

yellow bell pepper, cut in half

small zucchini, sliced ½-inch thick

small onion, sliced ½-inch thick

small head fennel, cut into 1-inch wedges

Tbsp extra virgin olive oil

Tbsp chopped pancetta

1 ¼

cup canned chickpeas, drained, and, rinsed

tsp turmeric

⅒

tsp cayenne pepper

tsp paprika

pinch cinnamon

tsp fresh thyme, leaves

Tbsp chopped fresh basil

Tbsp chopped fresh parsley

Tbsp chopped cilantro

cup chickpeas, for garnish

Ingredient Substitution Guide

directions

Step 1

Preheat the grill.

Step 2

In a large bowl, mix olive oil, rosemary, garlic and salt. Add eggplant, tomatoes, peppers, zucchini, onion, and fennel and toss. Grill the vegetables for about 4 minutes per side or until cooked through. Roughly chop the vegetables and set aside.

Step 3

In a large sauté pan heat 2 tablespoons olive oil over medium heat. Add the pancetta and cook for about 4 minutes until crisp. Remove pancetta from sauté pan and add to grilled vegetables. Increase heat to medium high. Add 1-1/3 cups chickpeas, turmeric, cayenne pepper, paprika, and cinnamon to the sauté pan. Toss for about 3 minutes until chickpeas are golden and crisp. Add the grilled vegetables to the pan and cook for about 3 minutes. Toss in the fresh herbs. Adjust seasoning. Garnish with 1/4 cup chickpeas.

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Ratatouille with Toasted Chickpeas

ingredients

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