Easy Ratatouille with Chickpeas Recipe
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 Minutes
- Yield: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 medium eggplant cut 1-1/2 inch pieces (about 6 cups)
- 2 red and or yellow bell peppers ,seeded and cut into 1-inch pieces
- 3 zucchini and/or yellow squash, cut into 1-1/2 inch pieces
- 1 pint grape tomatoes
- 1 jar (24 oz.) Victoria® Low Sodium Tomato Basil Pasta Sauce
- 1 can (15 oz.) chickpeas, rinsed and drained
- Fresh basil for garnish
Directions
- Heat oil in a large deep skillet over medium heat and add onion. Cook 3 minutes or until softened. Add eggplant and cook 5 minutes or until softened. Add bell pepper, zucchini, tomatoes and garlic and cook 10 minutes or until vegetables are tender.
- Stir in Victoria Low Sodium Tomato Basil Pasta Sauce and bring to a boil over high heat. Reduce heat to low and simmer 15 minutes or until vegetables are very tender. Stir in chickpeas and cook 2 minutes. Serve with crusty bread and garnish with fresh basil.
