Ratatouille

Ratatouille

So yummy just like the cartoon movie. Gluten-free, soy-free, vegan :)

3½ - 4 cups cooked chickpeas (garbanzo beans)
1 zucchini quartered
1 ¼ - ½ cups red onion, finely chopped
3 - 4 medium-large cloves garlic, minced
1 28-oz can (796-ml) diced tomatoes
1⁄2 cup red or orange bell pepper, diced
2 tbsp apple cider vinegar
2 tbsp olive oil or spray
1 tbsp freshly grated ginger
2 tsp  raw agave
2 tsp mustard seeds
2 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried rosemary
1 tsp sea salt
1⁄8 tsp allspice
freshly ground black pepper to taste
2 dried bay leaves

Preheat oven to 400°F . In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir through until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until the onions are tender and translucent (stir through again once or twice through baking). Remove bay leaves and serve with a cooked grain such as quinoa, wild rice, or brown rice.

Makes 4-5 servings