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Chickpea and Fennel Ratatouille

1 hr and 30 mins to make • Serves 4


3 cups Chickpeas, cooked or canned
1 lb Eggplant
1 Fennel bulb (about 1 pound)
5 Garlic cloves
1 Onion
2 Red or yellow bell peppers
1 tbsp Thyme or rosemary, fresh
3/4 lb Zucchini

Baking & Spices

1 Black pepper
1 tsp Salt

Oils & Vinegars

1/4 cup Olive oil


1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
Liz Gray
Liz Gray • 1 year ago

Chickpea and Fennel Ratatouille