If I see summer-fresh zucchini, eggplant, and tomatoes at the market, it's a guarantee I'm making ratatouille. I take a shortcut by roasting the vegetables together in a casserole dish. Like my stewed zucchini with chickpeas, this chickpea ratatouille becomes a filling main dish you can enjoy hot or cold.
This version is made with zucchini, eggplant, red bell pepper, onion, fresh tomatoes, garlic, canned chickpeas, olive oil, salt and pepper, and fresh basil. The quantities don't have to be exact, making it easy to use the vegetables you have.
I love this rustic French-inspired dish served warm alongside mashed potatoes or at room temperature with crusty bread for mopping up the juices.
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Ingredients
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make chickpea ratatouille
- Add the chopped vegetables, garlic, and chickpeas to a 3-quart or larger casserole dish. I used a 9 x 13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Toss well to combine.
- Roast uncovered, stirring every 20 minutes, until the vegetables are tender and most of the liquid has evaporated. The tomatoes will soften and create a flavorful sauce as everything cooks together.
- Remove the dish from the oven and stir in the fresh basil. Serve right away, or let it cool and enjoy at room temperature.
For more vegetable-forward dinner, try my Mediterranean roasted vegetable pasta next.
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Love and Veggies,
Amy
📋 Recipe
Roasted Chickpea Ratatouille Casserole
Ingredients
- 2 large tomatoes , (or 4 medium tomatoes) diced
- 1 eggplant, cubed into about ½-inch pieces
- 1 zucchini, cubed into about ½-inch pieces
- 1 red bell pepper, cubed into about ½-inch pieces
- 1 onion, (any color) diced large
- 4 cloves garlic, minced
- 1-15 ounce can chickpeas, (1½ cups), rinsed and drained
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste
- 1 handful fresh basil leaves
Instructions
- Preheat the oven to 425°F.
- Add the tomatoes, eggplant, zucchini, red bell pepper, onion, garlic, and chickpeas to a 3-quart casserole dish or 9 x 13-inch baking dish.2 large tomatoes , 1 eggplant, 1 zucchini, 1 red bell pepper, 1 onion, 4 cloves garlic, 1-15 ounce can chickpeas
- Drizzle with the olive oil and season with salt and pepper. Toss well so the vegetables and chickpeas are lightly coated.2 Tablespoons extra virgin olive oil, salt and pepper
- Roast uncovered for 60 to 70 minutes, stirring every 20 minutes, until the vegetables are tender and most of the liquid has evaporated.
- Remove the casserole dish from the oven. Tear or chop the fresh basil and stir into the ratatouille.1 handful fresh basil leaves
- Taste and add more salt and pepper, as needed. Serve hot, warm, or at room temperature.
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Notes
Nutrition
Nutritional information is an estimation.
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