RATATOUILLE WITH CHICKPEAS -- CROCK-POT

Ratatouille With Chickpeas -- Crock-Pot image

Provided by Katzen

Categories Peppers

Time 4h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 onion, chopped
4 garlic cloves, minced
6 cups eggplants, cubed (one large)
2 teaspoons basil (dried)
1 teaspoon oregano (dried)
1/2 teaspoon salt
1/2 teaspoon pepper
1 red pepper
1 yellow pepper
2 zucchini
1/3 cup tomato paste
1 (19 ounce) can chickpeas, drained and rinsed
1 (28 ounce) can tomatoes
1/4 cup fresh basil or 1/4 cup fresh parsley, chopped

Steps:

In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.

Nutrition Facts : Calories 219.5, Fat 4.2, SaturatedFat 0.6, Sodium 593.3, Carbohydrate 40.7, Fiber 10.7, Sugar 10.5, Protein 8.8