Garbanzo Bean Ratatouille | Oregonian Recipes

Name: Garbanzo Bean Ratatouille | Oregonian Recipes
Ingredients: 1 pound eggplant (smaller ones are better), peeled if you like, and cut into large chunks; 12 ounces zucchini, cut into large chunks; 1 pound Roma tomatoes, cored and chopped, or one 28-ounce can, drained; 1 onion, sliced; 2 red or yellow bell peppers, cored, seeded and sliced; 5 cloves garlic, halved; 1 teaspoon salt, plus more to taste; Freshly ground black pepper; 1/4 cup olive oil; 3 cups cooked or canned garbanzo beans, drained (and rinsed if using canned); 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

recipes.oregonlive.com

Classic ratatouille -- a mixture of summery vegetables stewed with olive oil and herbs -- is stellar and satisfying on its own. Add garbanzo beans and you ha...

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Ingredients

1 pound eggplant (smaller ones are better), peeled if you like, and cut into large chunks
12 ounces zucchini, cut into large chunks
1 pound Roma tomatoes, cored and chopped, or one 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
5 cloves garlic, halved
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1/4 cup olive oil
3 cups cooked or canned garbanzo beans, drained (and rinsed if using canned)
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley