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Chickpea Ratatouille

Jullian Pexton
  • 35 minutes
  • Serves 4

INGREDIENTS

28 oz

– diced tomatoes, canned

30 oz

– chickpeas (garbanzo beans), canned

1 clove

– garlic

1

medium – onion, red

1

medium – bell pepper, red

1

medium – zucchini

1

medium – squash, summer

1

medium – eggplant

1 tbsp

– olive oil

1 tsp

– salt

1/2 tsp

– black pepper, ground

1/2 tsp

– paprika

1 tbsp

– vinegar, red wine

2

leaves – basil, fresh

4

slice – bread, french

4 tbsp

– pesto

2

medium – orange