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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
Author Phoebe Lapine


  • 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


  1. 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.
  2. 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.
  3. 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.