#GlutenFree #Ratatouille #SoccaBread #Vegan #HealthyEating #Delicious #EasyToMake
Gluten-Free Ratatouille with Socca Bread
This delicious gluten-free ratatouille is made with Socca bread, a traditional Mediterranean flatbread made with chickpea flour. The ratatouille is a mix of vegetables, olive oil, garlic, onion, and herbs. It’s healthy, vegan, and easy to make, so you can enjoy a tasty meal that’s also good for you.
Ingredients:
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 eggplant, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetable stock
- 1 can diced tomatoes
- 1/2 cup chickpea flour
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 cup warm water
- 1 tablespoon olive oil
Directions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the zucchini, bell pepper, eggplant, oregano, basil, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the vegetable stock and tomatoes and simmer for 10 minutes.
- In a medium bowl, whisk together the chickpea flour, baking powder, garlic powder, onion powder, and salt. Stir in the warm water and olive oil until a thick batter forms.
- Spread the batter onto a greased baking sheet in a thin layer.
- Bake at 350°F for 10-15 minutes, until the socca bread is golden brown.
- Serve the ratatouille with the socca bread.