CHICKPEA RATATOUILLE

CHICKPEA RATATOUILLE image

Categories Soup/Stew Vegetable Vegetarian Quick & Easy High Fiber Low/No Sugar

Yield 4

Number Of Ingredients 16

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Ingredients

3 tbsp tomato paste
2 tbsp balsamic vinegar
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried thyme
2 tbsp chopped sun-dried tomatoes packed in oil
1 c chopped onion
1 28oz can diced tomatoes
1 red bell pepper, diced
1 green bell pepper, diced
1 small zucchini, halved and cut into 1/2-in pieces
1 med yellow squash, halved and cut into 1/2-in pieces
1 small eggplant, peeled and cut into 1/2-in pieces
1 15oz can chickpeas, drained and rinsed
1 1/4 c water
1 c couscous (or sub rice)

Steps:

1. Coat inside of slow cooker with cooking spray. Combine all ingredients other than water and couscous in slow cooker; cook on low 8 hours. 2. Bring water to a boil in a small saucepan; add couscous, stir, cover and remove from heat. Let stand 10 min or until water is absorbed. Fluff with fork. Serve ratatouille over cooked couscous.

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