Chickpea Ratatouille

• 1 teaspoon olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 large eggplant, cubed
• 1 zucchini, thickly sliced
• 1 red bell pepper, cut into thin strips
• 1 (400 g) can chickpeas, drained and rinsed
• 12-1 cup water
• 1 (700 ml) jar pasta sauce
• 1 teaspoon Italian herb seasoning
• 1 kg broccoli floret, steamed until tender, to serve
• lemon wedge, to serve

1. Saute onion and garlic in oil for 2 minutes.
2. Add all remaining ingredients and reduce heat.
3. Simmer for 20 minutes.
4. Serve alongside the steamed broccoli with lemon wedges.

olive oil, onion, garlic, eggplant, zucchini, red bell pepper, chickpeas, water, pasta sauce, italian herb seasoning, broccoli floret, lemon wedge

Taken from www.food.com/recipe/chickpea-ratatouille-389782 (may not work)