Oven-Baked Chickpea Ratatouille (Swank Diet Inspired Recipe Analysis)

1 ¼ cups red onion, finely chopped

1.3 cup (200g) Onions, Raw
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1 28 ounce can (796-ml) diced tomatoes (see note)

28 ounce (794g) Tomatoes, Red, Ripe, Raw, Year Round Average
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2 tablespoons apple cider vinegar

2 tbsp (30g) Vinegar, Cider
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2 teaspoons pure maple syrup or agave nectar

2 tsp (14g) Organic Nectars, Agave Light, Raw Agave Syrup
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2 dried bay leaves

2 LEAF (1g) Bay Leaves
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1 tablespoon freshly grated ginger

1 tbsp (6g) Ginger Root, Raw
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1/4 tsp freshly ground black pepper to taste

0.25 tsp (0.57g) Spices, Pepper, Black
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½ cup red or orange bell pepper, diced

0.5 cup (120ml) Tomato Red Bell Pepper
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⅛ teaspoon allspice

0.13 tsp (0.24g) Spices, Allspice, Ground
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3 - 4 medium-large cloves garlic, minced

3 clove (9g) Garlic, Raw
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1 teaspoon sea salt

1 tsp (6g) Salt, Table
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3½ - 4 cups cooked chickpeas

3.5 cup (700g) Chickpeas (garbanzo Beans, Bengal Gram), Mature Seeds, Raw
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½ teaspoon dried rosemary

0.5 tsp (0.6g) Spices, Rosemary, Dried
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1 teaspoon dried oregano

1 tsp (1g) Spices, Oregano, Dried
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2 teaspoons dried basil

2 tsp (1.4g) Spices, Basil, Dried
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2 teaspoons mustard seeds

2 tsp (4g) Spices, Mustard Seed, Ground
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