Moroccan Ratatouille

Moroccan Ratatouille is a vibrant and aromatic dish that beautifully combines the rich flavors of Mediterranean vegetables with Moroccan spices. This vegan main dish is perfect for a comforting meal, bursting with nutrition and color.

Ingredients

• Eggplant - 200 grams
• Zucchini - 150 grams
• Red bell pepper - 100 grams
• Yellow bell pepper - 100 grams
• Onion - 100 grams
• Garlic - 2 cloves
• Canned diced tomatoes - 400 grams
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas (cooked) - 100 grams
• Fresh cilantro - for garnish

Steps

1. Dice the eggplant, zucchini, red bell pepper, and yellow bell pepper into bite-sized pieces.
2. Chop the onion and mince the garlic.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally until it begins to soften.
5. Stir in the zucchini, red bell pepper, and yellow bell pepper. Cook for an additional 5 minutes until the vegetables are tender.
6. Add the canned diced tomatoes, cumin, cinnamon, paprika, salt, and black pepper. Stir well to combine.
7. Reduce the heat to low and let the mixture simmer for about 15-20 minutes until the flavors meld and the sauce thickens.
8. Stir in the cooked chickpeas and heat through for about 5 minutes.
9. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, which aids in digestion and keeps you full longer.
• Contains plant-based protein from chickpeas, promoting muscle health.

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