Chickpea Ratatouille

Prep-time: 20 min | Cook time: 8 hours 10 min | Total: 8 ½ hours

Ingredients:

  • non-stick cooking spray
  • 3 TBSP tomato paste
  • 2 TBSP balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 2 TBSP chopped sun-dried tomatoes, packed in oil
  • 1 cup chopped onion
  • 1 can diced tomatoes (28 oz)
  • 1 red bell pepper, diced
  • 1 green bell pepper, died
  • 1 small zucchini, cut into ½” pieces
  • 1 medium yellow squash, cut into ½” pieces
  • 1 small eggplant, pealed & cut into ½” pieces
  • 1 can low-sodium chickpeas (15 oz). drained and rinsed
  • 1¼ cups water
  • 1 cup couscous

Directions:

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

Nutrition Information423 calories, 2 g fat (0.3 saturated), 84 g carbs, 16 g protein, 15 g fiber, 475 mg sodium

Recipe from Fitness Magazine

Photo credit: http://www.familycircle.com/recipes/healthy-eating/family-dinners/vegetable-dinners/?page=5

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