Ratatouille With Chickpeas -- Crock-Pot Recipe #373833
A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.
by Katzen
4¼ hours | 15 min prep
SERVES 6 , 6 Servings
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 6 cups eggplants, cubed (one large)
- 2 teaspoons basil (dried)
- 1 teaspoon oregano (dried)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 red pepper
- 1 yellow pepper
- 2 zucchini
- 1/3 cup tomato paste
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 (28 ounce) can tomatoes
- 1/4 cup fresh basil or fresh parsley, chopped
- In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
- Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
- Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.
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5 stars