Chickpea Ratatouille

viveleveganrecipes.blogspot.co.uk

Norma de Bidaph

3½ to 4 cups cooked chickpeas (garbanzo beans)

1 ¼ - ½ cups red onion, finely chopped

3 to 4 medium-large cloves garlic, minced

1 28-oz can (796-ml) diced tomatoes (see note)

1⁄2 cup red or orange bell pepper, diced

2 tbsp apple cider vinegar

1 to 2 tbsp extra-virgin olive oil (optional, can omit for oil-free version)

1 tbsp freshly grated ginger

2 tsp pure maple syrup or agave nectar

2 tsp mustard seeds

2 tsp dried basil

1 tsp dried oregano

1⁄2 tsp dried rosemary

1 tsp sea salt

1⁄8 tsp allspice

freshly ground black pepper to taste

2 dried bay leaves

Directions at viveleveganrecipes.blogspot.co.uk

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