Chickpea Ratatouille Stew

Ingredients

• 3 cloves crushed Garlic
• 1 diced Onion
• 1 tbsp Olive oil
• 1 tsp Dried Italian herbs
• 1 sliced Zucchini
• 1 deseeded and diced Red bell pepper
• 1 diced Eggplant
• 400g / 14oz Chopped tomatoes
• 400g / 14oz drained and rinsed Chickpeas
• to taste Salt
• to taste Pepper

Preparation

1. Cook 3 cloves crushed Garlic and 1 diced Onion in 1 tbsp Olive oil over medium heat with 1 tsp Dried Italian herbs for 5 minutes, stirring often.
2. Cook quinoa or brown rice according to packet instructions.
3. Add 1 sliced Zucchini, 1 diced Red bell pepper, 1 diced Eggplant, and 400g / 14oz Chopped tomatoes to the pot. Stir and cook, covered, for 10-20 minutes until vegetables are soft.
4. Add 400g / 14oz drained and rinsed Chickpeas and combine.
5. Season with Salt and Pepper to taste. Serve with quinoa or rice.