Looking for a hearty, healthy meal that practically cooks itself? Try our Crock-Pot Ratatouille with Chickpeas! Packed with fresh veggies, protein-rich chickpeas, and bursting with flavor, this dish is not only a feast for your taste buds but also a nourishing boost for your body. Set it, forget it, and enjoy a wholesome dinner that’s as good for you as it is delicious!
Image source: AI-generated
Serves: 6 | Prep: 20 mins | Cook: 4 hours (slow cooker)
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 6 cups eggplant, cubed (1 large)
- 2 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 red bell pepper, cored and cut into 1″ pieces
- 1 yellow bell pepper, cored and cut into 1″ pieces
- 2 zucchini, halved lengthwise and cut into 1½” chunks
- ⅓ cup tomato paste
- 1 (19 oz) can chickpeas, drained and rinsed
- 1 (28 oz) can whole tomatoes, crushed by hand
- ¼ cup fresh basil or parsley, chopped
Instructions
- Sauté Base:
- Heat oil in a large skillet over medium heat. Cook onion, garlic, eggplant, dried herbs, salt, and pepper for 10 mins, until softened. Transfer to a slow cooker.
- Add Veggies & Chickpeas:
- Stir in bell peppers, zucchini, tomato paste, chickpeas, and crushed tomatoes.
- Slow Cook:
- Cover and cook on LOW for 4 hours, until vegetables are tender.
- Finish & Serve:
- Stir in fresh basil/parsley. Adjust seasoning if needed.
Pro Tips
- No slow cooker? Simmer covered on the stovetop for 30-40 mins on low heat.
- Serve with: Crusty bread, quinoa, or over polenta.
- Freezer-friendly: Stores well for up to 3 months.
Hearty, vegan, and packed with Mediterranean flavors! �🍆
Perfect for meal prep or a cozy dinner.
