Recipe: Chickpea Ratatouille

CHICKPEA RATATOUILLE

3 cups canned chickpeas
1 3/4 to 2 cups finely chopped red onion
3 to 4 medium-large cloves garlic, minced
1 (28-ounce) can diced tomatoes
1/2 cup diced red or orange bell pepper
2 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon freshly grated ginger
2 teaspoons honey, or alternative liquid sweetener (such as brown rice syrup)
2 teaspoons yellow mustard seeds
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon salt
1/8 teaspoon allspice
Freshly ground black pepper, to taste
2 dried bay leaves
hot cooked rice or quinoa (to serve)

Preheat oven to 400 degrees F.

In a large, deep casserole dish, combine all ingredients except the bay leaves. Stir well to combine, then insert the bay leaves into the mixture.

Cover and bake 30 minutes, then stir, cover and bake another 30 to 45 minutes, or until the onions are tender and translucent. Stir once or twice during second baking period.

Remove the bay leaves and serve with rice or quinoa.

Makes 4 to 5 servings
Source: Vive le Vegan!: Simple, Delectable Recipes for the Everyday Vegan Family by Dreena Burton