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ROASTED CHICKPEA RATATOUILLE
Ingredients
- 1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
- 2 roma tomatoes, cut into 1 inch wedges
- 2 cups chopped zucchini/yellow squash
- ½ medium yellow onion, sliced into strips
- ½ cup canned chickpeas, drained & rinsed
- 1-2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon white or red wine vinegar
- 2 cloves garlic, minced
- a few pinches of red pepper flakes
- a few leaves of basil, sliced
- (optional): cooked millet or crusty bread on the side
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