Chickpea Ratatouille

With olive oil toast.

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I could happily eat a big bowl of slow-cooked vegetables for dinner every night, but my body often reminds me that I need a little more substance—and that’s where this chickpea ratatouille comes in. A rainbow of summer veggies is simmered together with chickpeas and herbs for a simple one-pan dinner that’s my true definition of summer comfort food.

Almost the opposite of the fancy layered dish in the Pixar movie, a classic French ratatouille is a rustic stew composed on lots of cooked-down late-summer veggies in a light tomato sauce. Chickpeas are not traditional, but I’ve added them here to make this more of a complete meal—and I particularly love the added texture that they bring to the soft stewed vegetables.

It’s tempting to throw all these vegetables into the pot to cook all at once, but I beg you to resist! Each vegetable cooks at a different speed, so cooking them all together will result 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, and you’ll miss out on all the wonderful flavor and texture of those browned bits. Sure, it takes a little longer, but it’s well worth it!

While it’s not strictly necessary, a slice of golden crispy olive oil toast is the perfect partner for this ratatouille. I first learned to make it for photo shoots, but you don’t need to be a food stylist to make it (or make it look just as good as it does in those photos). Get good bread, slice it at least ½” thick, and fry it in just a little more olive oil than you think you should use. A little flaky or kosher salt on top is the perfect finishing touch.

This chickpea ratatouille is even better the day after, so it’s a great make-ahead meal. 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!

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Chickpea Ratatouille

(Serves 4-6)

Prep time: 25 minutes

Cook time: 45 minutes

Ingredients

1 (8-oz.) globe eggplant, chopped into ½” cubes (about 2 cups)

2 teaspoons kosher salt, divided, plus more (I used Diamond Crystal)

6 tablespoons extra-virgin olive oil, divided

2 bell peppers (12 oz. total; red and yellow are pretty here!), chopped into ½” pieces (about 2 cups)

1 (8-oz.) zucchini, chopped into ½” cubes (about 2 cups)

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

4 garlic cloves, finely chopped

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

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

3 thyme sprigs

¾ cup canned crushed tomatoes

½ cup water

Basil, for topping

Olive oil toast, for serving (optional)

Equipment: fine mesh sieve or colander, large bowl, large high-sided pan, flexible spatula or wooden spoon, sheet pan.

Instructions

1. In a colander set over a large bowl, toss eggplant with ¾ teaspoon salt. Let sit for 15 minutes to allow the eggplant to release moisture.

2. 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, 7-9 minutes. (If peppers start browning too early, add a tablespoon of water to the pan and keep cooking.) Remove to a clean sheet pan and set aside.

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

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

5. Add the final 2 tablespoons oil to the pan and set over medium heat. Add onions and ¼ teaspoon salt and cook until softened, 7-9 minutes. Add garlic and continue to cook until fragrant and onions are translucent, 1-2 minutes more.

6. Add the chopped fresh tomatoes and chickpeas and cook until tomatoes have broken down and released their juices, 3-4 minutes. Return the cooked vegetables to the pan and toss to combine, then add thyme, crushed tomatoes, ½ cup water, and ½ tsp. kosher salt, and bring to a simmer.

7. Cook until slightly thickened, about 10 minutes. Remove the thyme stalks; taste and season with salt as needed.

8. Serve topped with fresh basil, with toast.

Originally posted August 10, 2025.