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Ratatouille with Chickpeas and Quinoa

Anna Watson Carl
  • 40 minutes
  • Serves 4

INGREDIENTS

1 cup

Basil

1 15 ounce can

Chickpeas

1

Eggplant, small

4

Garlic cloves

1

Red onion, small

4

Tomatoes

2

Zucchini and summer squash, small

1 tbsp

Balsamic vinegar

1 1/2 cups

Quinoa

1

Black pepper, Freshly ground

1

Kosher salt

3 tbsp

Olive oil, extra-virgin