Crock-Pot #9: Ratatouille w/ Chickpeas

I really felt like I was following in the foot steps of Julia Childs cooking a dish called Ratatouille.  I thought it made me sound like a pro at cooking.  I feel the same way when I cook with Leeks.  It just seems French.  Anyways, here’s another recipe from last week that I didn’t take a picture of nor did I care for all that much.  It was missing something…. and now after looking at the recipe again, it was missing the added fresh herbs that I forgot to add in before serving.  It would have made a big difference.  The dish is full of highly nutritious ingredients, I wish I could have enjoyed it more.

 PS… did I tell you that I highly disliked reading the book ”Julie and Julia”.  I’m so glad I watched the movie first & the producers decided to soften and romanticize the main character Julie.  I would have never watched the movie or be inspired to blog about my Crock Pot adventures with you otherwise. 

 

Ratatouille With Chickpeas — Crock-Pot

Recipe #373833 | 4¼ hours | 15 min prep

A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.

SERVES 6 , 6 Servings

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 6 cups eggplants, cubed (one large)
• 2 teaspoons basil (dried)
• 1 teaspoon oregano (dried)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 red pepper
• 1 yellow pepper
• 2 zucchini
• 1/3 cup tomato paste
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 (28 ounce) can tomatoes
• 1/4 cup fresh basil or fresh parsley, chopped

Directions

1. In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
2. Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
3. Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.