Chickpea Ratatouille

3 c. cooked chickpeas
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves

Preheat oven to 400 degrees F.

In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.

Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.