The Easiest Chickpea Ratatouille

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I say this for all of my recipes, but this is another incredibly simple but delicious recipe to make in a big batch and keep in the fridge for the easiest meal. It’s loaded with tons of plant based nutrition and is filled with flavor, and you’d never guess that it takes almost no time to make. The key to leveling up this recipe is by using fresh herbs, which in my opinion is the best way to elevate any basic recipe.

Feel free to switch up any of the veggies by using ones that you prefer or what you already have on hand. I made this meal for a client, and served it with gluten free pita bread and brown rice for a well balanced and nutrient dense lunch or dinner to enjoy throughout the week.

Try it out!

RECIPE:

Ingredients:

• 3 tbsp olive oil

• 1 small red onion

• 1 tbsp minced garlic

• 1 small zucchini

• 1 small yellow squash

• 1 package of grape tomatoes

• 1 red bell pepper

• 2 cans of chickpeas

• 1 jar of crushed tomatoes

• ½ cup water (or veggie broth) 

• 1 tbsp thyme

• ½ tbsp oregano 

• Big handful of fresh basil

• Salt & pepper to taste

• Fresh basil to top

Directions:

• Chop veggies and cook in 2 tbsp olive oil and garlic over medium heat until soft, about 10 minutes. 

• Add in remaining ingredients and continue to cook on medium heat for an additional 10 minutes. Cover the pot, reduce heat to low, and let simmer for 45 minutes. 

• Top with additional fresh basil and serve with gluten free pita bread, grain of choice, or both.

Enjoy!