Ratatouille with Roasted Chickpeas and Kale

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Main Courses | Oct, 01 2018

Ratatouille with Roasted Chickpeas and Kale

Ratatouille is a French vegetable stew that can be made in several ways, and this is one of my favorites. This is a complete meal full of plant protein, antioxidants, fiber, vitamins, and minerals. Ratatouille is a great way to get a variety of phytonutrients and prebiotics; which are essential for optimal health. 

Roasting the chickpeas and kale add a little bit of a crispy texture and extra flavor to the Ratatouille.  Bon Appétit!

Serves 2-3

Ingredients:

1 can diced Tomatoes (make sure the can is BPA-free and Organic)

1 medium Eggplant, cut into ½ inch cubes

2 Zucchini, chopped

1 cup Mushrooms, chopped

½ cup yellow onion, chopped

4 Garlic Cloves, minced

1 tbsp Fresh Rosemary, minced

1 tbsp Fresh Oregano, minced

1 tbsp Fresh Basil, minced

1 tsp Himalayan Sea Salt

1 tsp Paprika

Himalayan Salt & Cracked pepper to taste

2 tbsp high-heat oil (ghee, walnut oil, avocado oil, coconut oil)

1 Can Chickpeas, rinse and drained (make sure the can is BPA-free and Organic)

1 Stalk of Kale leaves

2 tbsp high-heat oil (ghee, walnut oil, avocado oil, coconut oil)

Salt and Pepper

Directions:

For the chickpeas and kale: (optional)

Preheat oven to 350

Mix 1 tbsp of oil or ghee with the chickpeas and season with Himalayan salt and pepper.

Place the chickpeas on parchment paper and cook in the over for 20-30 minutes.

Mix 1 tbsp of oil or ghee with the kale leaves and season with Himalayan sea salt. (Make sure stem is removed) You can cook these on the same pan as chickpeas or a different one. Cook for 20-30 minutes.

For the Ratatouille:

In your safe cookware heat 1 tbsp of ghee or oil over medium heat, and sauté the onions and garlic for about 3 minutes. Remove the onions and garlic from pan and set aside.

Turn the heat up to medium-high heat add the other tbsp of oil and all the vegetables (except the diced tomatoes) sauté to just lightly brown about 7 minutes.

Once the vegetables are lightly brown turn the heat down to low.

Add the onions back in with the vegetables. Then add in all the spices, herbs, and diced tomatoes. Let simmer for 15-20 minutes.

 

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