Chickpea and Fennel Ratatouille Recipe

Name: Chickpea and Fennel Ratatouille Recipe
Ingredients: 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks; 3/4 pound zucchini, cut into large chunks; 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained; 1 onion, sliced; 2 red or yellow bell peppers, cored, seeded and sliced; 1 fennel bulb (about 1 pound), trimmed and cut into large chunks; 5 garlic cloves, halved; 1 teaspoon salt, more to taste; Black pepper to taste; 1/4 cup olive oil; 3 cups cooked or canned chickpeas, drained; 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

cooking.nytimes.com

This ratatouille with chickpeas and fennel is among the best I’ve ever made It’s a recipe for what you might call A Vegan Day Being a vegan is not my point, and anyway, it’s as easy to create...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.

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Ingredients

1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley