/gheeː peaː teaː/
Servings: 4 | 45 minutes | 450 kcal
The idea for this dish was inspired by the traditional French Ratatouille, but with a twist to cater to vegan dietary needs. The addition of quinoa and chickpeas gives the dish a protein boost, making it a balanced meal.
This recipe came into being when I was trying to create a vegan-friendly meal with the richness and depth of flavor that is usually associated with meat dishes. The result was a surprise success, and it' now a favorite among my vegan and non-vegan friends alike.
Ingredients
- 1 cups quinoa
- 1 cups chickpeas
- 1 pieces eggplant
- 1 pieces zucchini
- 1 pieces red bell pepper
- 1 pieces onion
- 2 pieces garlic cloves
- 2 teaspoons olive oil
- 1 cups tomato puree
- 1 teaspoons herbes de Provence
- to taste grams salt
- to taste grams black pepper
Instructions
- Cook the quinoa according to the package instructions.
- Rinse and drain the chickpeas.
- Chop the eggplant, zucchini, bell pepper, and onion into bite-sized pieces.
- Peel and mince the garlic.
- Heat the olive oil in a large pan over medium heat. Add the chopped vegetables and garlic to the pan and sauté until they begin to soften.
- Add the tomato puree, herbes de Provence, salt, and pepper to the pan. Stir to combine.
- Cover the pan and reduce the heat to low. Let the vegetables simmer for about 15 minutes, or until they are soft and the flavors have melded together.
- Add the cooked quinoa and chickpeas to the pan. Stir well to combine.
- Serve the dish hot, garnished with fresh herbs if desired.