https://www.copymethat.com/r/s2OYMoQ7D/chickpea-and-fennel-ratatouille/
17626067
F9iZ5G9
s2OYMoQ7D
2024-04-20 06:39:42
Chickpea and Fennel Ratatouille
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Ingredients
- 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
- ¾ pound zucchini, cut into large chunks
- 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
- 1 onion, sliced
- 2 red or yellow bell peppers, cored, seeded and sliced
- 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
- 5 garlic cloves, halved
- 1 teaspoon salt, more to taste
- Black pepper to taste
- ¼ cup olive oil
- 3 cups cooked or canned chickpeas, drained
- 1 tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley
Steps
Directions at cooking.nytimes.com
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