roasted chickpea ratatouille

Name: roasted chickpea ratatouille
Ingredients: 1 small eggplant (about 1.5 cups, cut into 1-inch cubes); 2 roma tomatoes, cut into 1 inch wedges; 2 cups chopped zucchini/yellow squash; 1/2 medium yellow onion, sliced into strips; 1/2 cup canned chickpeas, drained & rinsed; 1-2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon white or red wine vinegar; 2 cloves garlic, minced; a few pinches of red pepper flakes; a few leaves of basil, sliced; (optional): cooked millet or crusty bread on the side

roasted chickpea ratatouille was pinched from <a href="http://www.loveandlemons.com/2014/09/22/roasted-chickpea-ratatouille/" target="_blank">www.loveandlemons.com.</a>

INGREDIENTS

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1 small eggplant (about 1.5 cups, cut into 1-inch cubes)

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2 roma tomatoes, cut into 1 inch wedges

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2 cups chopped zucchini/yellow squash

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1/2 medium yellow onion, sliced into strips

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1/2 cup canned chickpeas, drained & rinsed

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1-2 tablespoons olive oil

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1 teaspoon dried oregano

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1 teaspoon white or red wine vinegar

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2 cloves garlic, minced

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a few pinches of red pepper flakes

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a few leaves of basil, sliced

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(optional): cooked millet or crusty bread on the side

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