Ratatouille, Chickpea, and Quinoa Casserole | The Jewish Week | Food & Wine

Ratatouille, Chickpea, and Quinoa Casserole

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Ratatouille, Chickpea, and Quinoa Casserole

Healthy, complete dish; vegan and gluten free

Healthy, vegan, and gluten free, this delicious quinoa dish is loaded with Mediterranean veggies like peppers, zucchini, and eggplant. Basil and olive oil add more flavor.

This recipe has a lot of ingredients but it’s totally worth it. You’ll enjoy multiple flavors combined all together with incredibles spices. I am a huge fan of turmeric and paprika and this recipe uses both. In my version I replaced regular paprika for smoked paprika for a smokier taste but that's up to you. Nutmeg is also a great add to this recipe. Its nutty flavor enhances so much the chickpeas and the tricolor quinoa.

Servings & Times
Yield:
  • Serves 6
Active Time:
  • 45 min
Total Time:
  • 1 hr
Ingredients

3 peppers (1 red, 1 yellow, 1 orange)

3 small zucchinis

1 eggplant

1 onion

1 can of chickpeas

1lb of cooked quinoa (I used tricolor)

4 tbsp of turmeric

4 tbsp of smoked paprika

4 tbsp of cumin

4 tbsp of nutmeg

4 tbsp of black sesame seeds

½ cup of fresh basil

Salt & pepper to taste

1 tbsp of olive oil

Steps
  1. Slice veggies and place on an oven-proof pan
  2. Place chickpeas in another oven proof pan
  3. Sprinkle with all the spices
  4. Roast the veggies for 45 minutes at 425 degrees (stop before if your oven is very strong and they begin to burn)
  5. Bake chickpeas for 20 minutes
  6. While the veggies and chickpeas are baking, slice the onion
  7. Cook the onion with 2 cups of water until all water has evaporate (around 30 minutes) on medium-high heat
  8. Mix caramelized onion with quinoa
  9. In a large casserole, add basil leaves and quinoa
  10. Mix with roasted veggies and chickpeas
  11. Season with olive oil salt and pepper
  12. Add olive oil at the end
  13. Cover and preheat if needed

Reprinted with permission from My Organic Diary