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Ratatouille With Chickpeas

Yield 6 servings (serving size: 1 1/2 cups ratatouille and 1 cup couscous)

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion (about 1 large)
  • 5 garlic cloves, minced
  • 4 cups cubed eggplant (about 3/4 pound)
  • 2 cups cubed yellow squash
  • 1 3/4 cups chopped green bell pepper
  • 1 pound mushrooms, halved
  • 1 (28-ounce) can diced tomatoes, un-drained
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup chopped fresh basil or
  • 1 tablespoon dried basil
  • 6 cups hot cooked couscous

Nutrition Information

  • calories 334
  • fat 4 g
  • satfat 0.4 g
  • protein 13 g
  • carbohydrate 64.3 g
  • cholesterol 0 mg
  • iron 3.1 mg
  • sodium 817 mg
  • caloriesfromfat 10 %
  • fiber 10.5 g
  • calcium 81 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 to 5 minutes or until onion is golden.

  2. Add eggplant, squash, bell pepper, and mushrooms; sauté 5 minutes. Add tomatoes and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

  3. Stir in basil and cook, uncovered, 10 minutes or until some of the liquid has evaporated. Serve over couscous.

Oxmoor House Healthy Eating Collection