Easy Veggie Ratatouille

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Prep Time15

Cook Time30

Total Time45

Course: Main Course

Keyword: 30 minute meals

Servings: people

Ingredients

½ of 1 large onion chopped
1 tbsp olive oil
2 cloves garlic minced
1 tsp salt
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 tablespoon ground cumin
⅛ tsp cinnamon
½ tablespoon paprika
2 zucchinis diced
2 large carrots diced
1 eggplant cubed and roasted (toss with olive oil and sea salt, and roast at 375 for 25 minutes until soft)
1 can (540ml) chickpeas rinsed and drained
2 cups tomato puree
2 cups vegetable broth
¼ cup fresh basil chopped (optional)

Instructions

In a large pan over medium heat saute onion and garlic in olive oil and sea salt until brown.
Add in spices, diced carrots, chopped zucchini, a bit more oil, and cook until veggies are soft and spices are fragrant.
After a few minutes add chickpeas and eggplant.
Pour in tomato puree and vegetable broth.
Adjust spices as desired, cover with a lid and cook over low heat until it gets thick (about 30-40 mins- stirring occasionally).
Remove lid, add basil if using, stir and let sit for a few extra minutes.
Serve over quinoa or with a slice of toasted bread and enjoy!

Notes

*Vegetables can be customized based on what you have on hand!

* To save time cut your eggplant first and roast it while you're preparing the other veggies

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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