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Roasted chickpea ratatouille

Love & Lemons
  • minutes
  • Serves 2

INGREDIENTS

3

Basil, leaves of

1/2 cup

Chickpeas, canned

1

Eggplant (about 1.5 cups, small

2 cloves

Garlic

1 tsp

Oregano, dried

2

Roma tomatoes

1/2

Yellow onion, medium

2 cups

Zucchini/yellow squash

3 pinches

Red pepper flakes

1 tbsp

Olive oil

1 tsp

White or red wine vinegar

(optional): cooked millet or crusty bread on the side

1 person Recommend This Recipe