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    Ingredients

    Produce

    • 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

    Other

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

    Chickpea and Fennel Ratatouille

    2y
    2y Saved to Healthy Eats

    Comments

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    I do like the brightness of the colors in this photo, but why show a half full plate? I think a different plate, and background, would drastically help this photo. Maybe if the ratatouille was in a smaller bowl it would make it look fuller, and more appealing to eat.

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