Provençal Chickpea Ratatouille

Method

1. 1

   Prep the vegetables

   On a cutting board, drain and rinse the chickpeas, cube the eggplant, cut the zucchini, dice the seeded pepper and onion, and mince the garlic.
2. 2

   Soften the aromatics

   Heat the olive oil in a large Dutch oven over medium heat. Add the onion and garlic and stir often.

   5 min
3. 3

   Brown the vegetables

   Add the eggplant, zucchini, and bell pepper to the Dutch oven. Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir occasionally.

   12 min

   Tip: If the pot is crowded, let the vegetables brown in batches for better color.

4. 4

   Simmer the ratatouille

   Stir the canned diced tomato, chickpeas, and herbes de Provence into the Dutch oven. Cover partially and simmer over low heat, stirring occasionally.

   25 min

   Tip: Partly cover the pot so the vegetables soften without the stew turning watery.

5. 5

   Warm the baguette

   Arrange the baguette slices on a baking sheet and warm in a 180°C oven.

   6 min
6. 6

   Taste and serve

   Taste the ratatouille in the Dutch oven and add up to 1/4 tsp salt and a few grinds of black pepper if needed; serve with warm baguette slices.

   2 min