STEP 2.Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds.
STEP 3.Spread puree evenly on the bottom of a 9-inch round (2-quart) baking dish.
STEP 4.Starting at the outer edge of the dish, arrange groupings of 2 or 3 slices of each vegetable, layering and overlapping slightly, in 2 concentric circles, using chickpea puree to steady slices.
STEP 5.Tuck remaining vegetable slices in the center to fill up the dish.
STEP 6.Stir together cheese and thyme in a small bowl.
STEP 7.Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt.
STEP 8.Scatter cheese mixture and garlic over tian.
STEP 9.Cover tightly with aluminum foil, place on a baking sheet, and roast in a preheated oven for 35 minutes.
STEP 10.Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes.
STEP 11.Serve warm or at room temperature.
Nutrition value
1158
calories per serving
38 g Fat27 g Protein173 g Carbs35 g FiberOther
Current Totals
38 g Fat
27 g Protein
173 g Carbs
35 g Fiber
MacroNutrients
Carbs
173 g
Protein
27 g
Fiber
35 g
Fats
Fat
38 g
Vitamins & Minerals
Calcium
753 mg
Iron
15 mg
Vitamin A
36 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
551 mcg
Vitamin B12
0 mcg
Vitamin C
204 mg
Vitamin E
10 mg
Copper
1 mcg
Magnesium
323 mg
Manganese
7 mg
Phosphorus
804 mg
Selenium
23 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
