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Chickpea and Fennel Ratatouille

Serves 4


1 Bell peppers
1 Chickpeas
1 Eggplant
1 Fennel
1 Garlic
1 Onion
1 Thyme
1 Zucchini

Baking & Spices

1 Black pepper
1 Salt

Oils & Vinegars

1 Olive oil


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

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