Gluten-Free Ratatouille with Socca Bread

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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:

  1. 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.
  2. Add the zucchini, bell pepper, eggplant, oregano, basil, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  3. Add the vegetable stock and tomatoes and simmer for 10 minutes.
  4. 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.
  5. Spread the batter onto a greased baking sheet in a thin layer.
  6. Bake at 350°F for 10-15 minutes, until the socca bread is golden brown.
  7. Serve the ratatouille with the socca bread.