Middle Eastern Ratatouille

I never really thought cinnamon would work in spicy recipe until I tried it….

Middle Eastern Ratatouille

Ingredients
1 cup chickpeas
1 medium eggplant
1 medium onion
4 large cloves garlic
1 tbsp olive oil
2 medium zucchini
1 small package grape tomatoes
Cayenne pepper to taste
1 tbsp cumin
1 tbsp paprika
1 cinnamon stick

1 cup quinoa
1 clove garlic

Apparatus
1 bowl
6 coffee filters
Large plate
2 pots

Process
1) Place chickpeas in a large bowl, cover with water, and let soak for 8 hours.
2) Dice eggplant. Cover plate with coffee filter, and place diced eggplant in a single layer on plate. Microwave on high for 12 minutes.
3) Mince garlic and chop onion.
4) Sautee onions and garlic in olive oil in one of the pots. Add cayenne pepper, paprika, and cumin. Sautee until onions are translucent.
5) Halve grape tomatoes. Dice zucchini.
6) Add tomatoes, zucchini, and chickpeas to pot with garlic and onion. Break cinnamon stick in thirds and add to pot.
7) Add ¼ cup water, cover and let simmer on medium high heat for 20 minutes, stirring occasionally.
8) Place 2 cups of water in the other pot, and bring to a boil.
9) Add quinoa and minced garlic to pot. Reduce to medium heat, and let cook until all water is absorbed.
10) Remove cinnamon sticks, and serve ratatouille over quinoa.


Cooked quinoa!