Inside-Out Ratatouille with Zucchini Noodles

Ratatouille made into a meal with new potatoes, chickpeas, and served on a bed of zucchini noodles. Packable and perfect eaten warm or cold.

Ratatouille:
¾ lb eggplant (1 medium), cut into medium pieces
½ lb new potatoes, cut into small pieces
1 cup onion (1 medium), chopped
3 cloves garlic, minced
2 tsp oregano
1 tsp sea salt
fresh ground black pepper to taste
1 28 oz. can whole tomatoes
2 cups cooked chickpeas
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
leftover core from spiralized zucchini, chopped

Noodles:
4 medium zucchini, spiralized, cores reserved to add to ratatouille

Garnish:
very runny tahini (preferably Lebanese), for drizzling
chopped fresh parsley

View the full recipe at Clean Wellness →