Chickpea Ratatouille

 

 

Ingredients

• Nonstick cooking spray
• 3 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 tablespoons chopped sun-dried tomatoes packed in oil
• 1 cup chopped onion
• 1 28 ounce can diced tomatoes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small zucchini, halved lengthwise and cut into 1/2-inch pieces
• 1 medium yellow squash, halved lengthwise and cut into 1/2-inch pieces
• 1 small eggplant, peeled and cut into 1/2-inch pieces
• 1 15 ounce can low-sodium chickpeas, drained and rinsed
• 1 1/4 cups water
• 1 cup quinoa

Directions

1. Coat the inside of a slow cooker with cooking spray. Combine tomato paste and vinegar in cooker; add garlic, basil, thyme, sun-dried tomatoes, onion, diced tomatoes, red and green bell peppers, zucchini, squash, eggplant and chickpeas. Cook on low 8 hours.
2. Bring water to a boil in a small saucepan; add couscous, stir, cover and remove from heat. Let stand 10 minutes or until water is absorbed. Fluff with fork. Serve ratatouille over cooked quinoa.