Vegan Chickpea Ratatouille

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: Vegan Chickpea Ratatouille:

1 15-oz. can Eden Foods Organic Garbanzo Beans, drained and rinsed

1 small eggplant (about ~ 1.5 cups, cut into 1-inch cubes)

1 green zucchini, diced

1 yellow bell pepper, diced

1 tomato, diced

½ medium yellow onion, sliced into strips

1 TBSP avocado oil

Himalayan sea salt, to taste

1 tsp dried oregano

pinch of red pepper flakes (optional)

¼ tsp garlic powder

½ cup Eden Foods Organic Crushed Tomatoes

1 tsp white wine vinegar

subheading: For Serving:

shredded basil

vegan parmesan

quinoa, millet, or grain of choice

Directions at floraandvino.com

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