Friday, November 21, 2008

Chickpea Ratatouille

This is a great dish to serve a skeptic, they won't believe how great it tastes. Serve warm or cold on a bed of steamed batsami rice with a fresh parsley garnish. Or try something different like a cooked grain such as quinoa, millet, or whole wheat cous cous.

3 cups cooked chickpeas
2 cups red onion, finely chopped
3 medium cloves garlic, minced
1 28oz can unsalted diced tomatoes
1/2 cup red or yellow bell pepper, diced
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp freshly grated ginger
2 tsp corn syrup
2 tsp mustard seeds or sharp prepared mustard
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp sea salt
1/8 tsp allspice
1/4 tsp black pepper
2 dried bay leaves

Preheat oven to 400°F. In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes, stir thoroughly, and continue to bake covered for an additional 35-45 minutes, until the onions are translucent, stirring occasionally. Remove bay leaves, serve, and enjoy.

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