Directions for: Ratatouille with Toasted Chickpeas
Ingredients
cup extra virgin olive oil
tsp chopped fresh rosemary
3 cloves garlic, chopped
1 tsp salt
1 small eggplant, sliced 1/2-inch thick
6 vine ripened tomato, halved
red bell pepper, cut in half
yellow bell pepper, cut in half
1 small zucchini, sliced 1/2-inch thick
1 small onion, sliced 1/2-inch thick
1 small head fennel, cut into 1-inch wedges
2 Tbsp extra virgin olive oil
6 Tbsp chopped pancetta
1 cup canned chickpeas, drained, and, rinsed
tsp turmeric
tsp cayenne pepper
tsp paprika
1 pinch cinnamon
1 tsp fresh thyme, leaves
1 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
1 Tbsp chopped cilantro
cup chickpeas, for garnish
Directions
1. Preheat the grill.
2. In a large bowl, mix olive oil, rosemary, garlic and salt. Add eggplant, tomatoes, peppers, zucchini, onion, and fennel and toss. Grill the vegetables for about 4 minutes per side or until cooked through. Roughly chop the vegetables and set aside.
3. In a large saut pan heat 2 tablespoons olive oil over medium heat. Add the pancetta and cook for about 4 minutes until crisp. Remove pancetta from saut pan and add to grilled vegetables. Increase heat to medium high. Add 1-1/3 cups chickpeas, turmeric, cayenne pepper, paprika, and cinnamon to the saut pan. Toss for about 3 minutes until chickpeas are golden and crisp. Add the grilled vegetables to the pan and cook for about 3 minutes. Toss in the fresh herbs. Adjust seasoning. Garnish with 1/4 cup chickpeas.
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