Ingredients You'll Need
- 2 can chickpeas (400g), drained & rinsed
- 3 tbsp. olive oil
- 2 large onions, chopped
- 2 garlic cloves, chopped
- 2 bell peppers, diced
- 4 zucchinis, diced
- 1 large eggplant, diced
- 1 can chopped tomatoes
- 1 tsp. dried oregano
- 1 tps. dried basil
- 1 tsp. dried thyme
- Fresh ground pepper
- 2 tbsp. fresh parsley, chopped
Directions
- In a saucepan, heat 2 tbsp of olive oil
- Add onions and garlic and saute until translucent and golden
- Add peppers and saute, stirring until lightly browned
- Using a slotted spoon, transfer sauteed vegetables to a bowl
- Add zucchini to the saucepan and saute until softened, then add to the bowl
- Heat remaining oil in the pan, add eggplant and saute until slightly softened
- Add all the sauteed vegetables to the pan and add tomatoes in their juices
- Add the chickpeas, dried herbs, and pepper and stir to combine
- Cover and simmer for 25-30 minutes or until vegetables are tender
- Stir in parsley and serve hot
