Chickpea Ratatouille

Noun: summer comfort food.

Skip to Recipe

I’m often tempted to make a full meal out of slow-cooked vegetables, and now, thanks to this chickpea ratatouille, I actually can. Zucchini, eggplant, peppers and onions are simmered together with chickpeas, tomatoes, and herbs for a hearty, satisfying one-pan dinner that’s basically the definition of summer comfort food.

A typical French ratatouille is the opposite of the fancy layered dish you’ll see in the Pixar movie; it’s a simple rustic dish made of lots of late-summer vegetables stewed together in a light tomato sauce. While chickpeas are not traditional, I’ve added them here for a hit of protein—and I particularly love the added texture that they bring to the soft stewed vegetables.

As tempting as it might be to throw all these vegetables into the pot at the same time to cook, I beg you to resist! Each of the vegetables cooks at a different speed, so cooking them simultaneously results in some being undercooked while others turn to mush. Also, jamming so many raw vegetables into the pot at once causes the vegetables to simply steam, rather than caramelize, so you miss out on all those wonderful browned bits and additional flavor that you get from that caramelization. Do them individually—you’ll be glad you did.

Like most stews, this chickpea ratatouille only gets better as it sits, so leftovers will taste fantastic. Refrigerate in an airtight container for 3-5 days. If you choose to serve with olive oil toast, as pictured (which I highly recommend!), make that fresh the day you serve it—stale toast is never delicious.

Enjoy!

---

Chickpea Ratatouille

(Serves 4)

1 medium eggplant (about 8 oz), cut into ½” square pieces (about 2 c.)

2 tsp. Diamond Crystal kosher salt, divided, plus more as needed

6 tbsp. olive oil, divided

1 (6-oz.) yellow bellow pepper, cut into ½” square pieces (about 1 c.)

1 (6-oz.) red bell pepper, chopped into ½” square pieces (about 1 c.)

1 zucchini (about 8 oz), cut into ½” square pieces (about 2 c.)

1 (8-oz.) white onion, cut into ½” pieces (about 2 c. or 8 oz.)

4 garlic cloves, finely chopped

2 ripe tomatoes (about 8 oz. total), cut into ½” pieces (about 1 ½ c.)

1 (14.5-oz.) can chickpeas, drained and rinsed

¾ cup canned crushed tomatoes

½ cup water

3 sprigs thyme

Basil, for topping

Equipment: fine mesh sieve or colander, large pan, baking sheet

Instructions

In a colander, combine eggplant and ¾ teaspoon salt. Let sit 15 minutes, then transfer eggplant to a bowl.

Meanwhile, in a large, high-sided pan, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers and ¼ teaspoon salt. Cook until softened, adding 1 tablespoon water if peppers start browning too early, 7-9 minutes. Remove to a clean sheet pan and set aside.

Add 1 more tablespoon oil to pan and set over medium-high heat. Add zucchini and ¼ teaspoon salt and cook until tender, 6-7 minutes. Remove to sheet pan with peppers and set aside.

Add 2 more tablespoons olive oil to pan; return to medium-high heat. Add drained eggplant and cook until tender and caramelized, 3-4 minutes. Remove to sheet pan; set aside.

Add final 2 tablespoons oil to pan and set over medium heat. Add onions and ¼ teaspoon salt. Cook until softened, 7-9 minutes. Add garlic and continue to cook until fragrant and onions are translucent, 1-2 minutes more. Add diced tomatoes and chickpeas. Cook until tomatoes have broken down and released their juices, 3-4 minutes.

Return cooked vegetables to pan and toss to combine. Add crushed tomatoes, ½ cup water, and ½ tsp. kosher salt, and bring to a simmer. Cook until slightly thickened, about 10 minutes. Remove thyme stalks; taste and season with salt as needed.

Serve topped with fresh basil.

Originally posted August 10, 2025.