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Chickpea Ratatouille Stew by  cozy and flavourful stew with a tomato marinara ba…

Chickpea Ratatouille Stew by janetsmunchmeals 🍅 A cozy and flavourful stew with a tomato marinara base for your next meal! Check out the recipe below:
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1 can chickpeas, drained and rinsed
2 tbsp finely chopped fresh parsley (or sub dried parsley as desired)
2 zucchini sliced lengthwise then crosswise
2 bell peppers, chopped in bite sized chunks
3 tbsp panko breadcrumbs, toasted in a pan (with 1 tsp oil or vegan butter if desired)

Easy Eggplant Marinara Sauce (makes a bit extra than what’s needed for this dish:
2-3 tbsp oil (preference)
1 onion finely chopped
1/2 large eggplant diced
3 to 5 cloves garlic minced (to taste)
1 to 1.5 tsp salt (to taste)
1/2 tsp pepper
1/2 pint cherry tomatoes sliced
1 28 oz. can crushed tomatoes
1 tsp each dried basil and oregano

On a large baking sheet with parchment paper, place zucchini and bell peppers, sprinkle lightly with oil, salt and pepper. Roast at 400 degrees F for 15 min, stir, cook another 10 min but careful not to burn. Meanwhile, make marinara sauce. In medium saucepan over medium heat, add oil, eggplant and onions, cook until translucent. Add garlic, cook another minute. Add cherry tomatoes, cook 3 min. Add remaining ingredients, simmer gently for 10 min. Combine roasted vegetables and chickpeas with just enough sauce to have a chunky stew consistency. Top with toasted panko breadcrumbs and parsley. Serve with brown rice if desired (or pasta, and salad as another suggestion)
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​Tag a friend in the comments who’d totally love this recipe! 💚

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