Kinda sorta but not really (Fennel and Chickpea oven roasted Ratatouille)

This really is not nearly as pretty as the last time I made ratatouille, but it was just as, or even more so, delicious.  This really shiouldn't be officially called ratatouille though; there's no eggplant and there are chickpeas in it.  But what it can be called is a delicious, light vegetarian main dish, or side.  I made it for lunch and the leftovers lasted me almost the whole week!

Roasting vegetables gives them so much flavor, it really brings something out of them you did not know was there.  And it really mellows the fennel in here.  I got this recipe from the New York Times and made some adjustments based on the comments and my taste.  The comments on their recipes are always so informative!  

Make this, you will not regret it or miss the meat. And as a bonus,  you will get a gigantic serving of veggies while you are at it.  Sub other veggies, add the eggplant back or leave out the chickpeas, make it yours.  Full recipe to follow the montage.

Fennel and Chickpea oven roasted ratatouille
A beautiful bowl of veggie goodness!
Fennel and Chickpea oven roasted ratatouille
Just look at the vibrant colors, they show this must be good for you!
Fennel and Chickpea oven roasted ratatouille
Ready to roast!
Fennel and Chickpea oven roasted ratatouille
I did not toss mine enough and some of it burned, I will note that below for you.
Fennel and Chickpea oven roasted ratatouille
But that does not matter because it still tasted delicious!

Chickpea and Fennel Ratatouille (adapted from the New York Times)

¾ pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
1 jar of artichokes, drained and roughly chopped
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
¼ cup olive oil
3 cups cooked or 1 can of chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
1/2 cup red wine
half of a lemon

Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.  Transfer to oven and roast, stirring occasionally (I mean it, like every 8-10 minutes), until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.  Add chickpeas and wine, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and squeeze lemon over the mixture and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Happy Cooking!


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