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Chickpea Ratatouille

Adapted from Mark Bittman's Vegan Before 6.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 pound eggplant smaller ones are better, cut into 1-inch dice
  • ¾ pound zucchini cut into 1-inch dice
  • 3/4 pound summer squash cut into 1-inch dice
  • 1 pound cherry tomatoes halved
  • 1 onion sliced
  • 4 garlic cloves minced
  • 1 teaspoon salt plus more to taste
  • 4 thyme sprigs
  • 4 tablespoons olive oil
  • 2 cups chickpeas drained
  • 1/4 cup chopped fresh basil

Instructions

  • Heat the oven to 425°F. Combine the eggplant, zucchini, squash, tomatoes, onion, garlic, salt, and thyme in a large roasting pan. Drizzle with the oil and toss to combine.
  • Transfer to the oven and roast, stirring occasionally, until the vegetables are lightly browned and tender and some water has released from the tomatoes to create a sauce, 30 to 40 minutes.
  • Add the chickpeas, stir, and return to the oven until the beans heat through, 5 to 10 minutes. Add the basil and stir. Taste and adjust the seasoning and serve hot, warm, or at room temperature.

Nutrition

Serving: 4g