This easy, vegan dish is packed with protein and can be made in under 30 minutes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2007
Ingredients
Method
In shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium heat; fry eggplant, zucchini, red pepper, onion, garlic, oregano, salt and hot pepper flakes, stirring occasionally, until tender, about 8 minutes.Stir in tomatoes, chickpeas and tomato paste; cover and simmer until thickened and vegetables are softened, about 15 minutes. Stir in parsley.
Meanwhile, brush polenta with remaining oil; sprinkle with cheese (if using). Arrange on rimmed baking sheet; broil, 6 inches (15 cm) from heat, until edges are golden, about
6 minutes. Serve with ragout.
More Chickpea Recipes:
Nutritional facts Per serving: about
- Sodium 1003 mg
- Protein 11 g
- Calories 373.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 66 g
%RDI
- Iron 33.0
- Folate 69.0
- Calcium 12.0
- Vitamin A 22.0
- Vitamin C 147.0
