Baked Chickpea Ratatouille

This recipe is one of my favorites. It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from Vive le Vegan!*

Serves: 4 to 5 or more, depending on accompaniments

• 3½ to 4 cups cooked chickpeas (garbanzo beans)
• 1 ¼ to ½ cups red onion, finely chopped
• 3 to 4 medium-large cloves garlic, minced
• 28-ounce can (796-ml) diced tomatoes (see Note)
• 1⁄2 cup red or orange bell pepper, diced
• 2 tablespoons apple cider vinegar
• 2 tablespoons  olive oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons agave nectar
• 2 tsp mustard seeds
• 2 tsp dried basil
• 1 tsp dried oregano
• 1⁄2 tsp dried rosemary
• 1 tsp sea salt
• 1⁄8 tsp allspice
• Freshly ground black pepper to taste
• 2 dried bay leaves
• Hot cooked grains

Preheat oven to 400°F (204°C).

In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir through until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes.

Stir through, cover, and bake for another 35 to 45 minutes, until the onions are tender and translucent (stir through again once or twice through baking).

Remove bay leaves and serve with a cooked grain such as quinoa, wild rice, or brown rice.

Notes:
You can use regular diced tomatoes, or Italian flavored or fire-roasted.

Try making burritos with any leftovers. Spoon the mixture onto flour tortillas; roll up and place side-by-side in a baking dish. Sprinkle with some nondairy cheese and bake.

For more of Dreena’s recipes, visit her blog, eat, drink & be vegan.