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Ratatouille with Chickpeas

Rated as 4 out of 5 Stars

"Ratatouille is a great dish to make when you have fresh summer vegetables."
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Ingredients

1 h 20 m servings 427 cals
Original recipe yields 4 servings

Directions

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  1. Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
  2. Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
  3. Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.

Footnotes

  • Editor's Note:
  • Substitution: for tomato and olive and ouzo sauce, you can stir 2 tablespoons ouzo and 2 tablespoons chopped kalamata olives into plain marinara sauce before using.

Nutrition Facts


Per Serving: 427 calories; 15 g fat; 65.8 g carbohydrates; 12.4 g protein; 2 mg cholesterol; 752 mg sodium. Full nutrition

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Reviews

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I liked this as was something I had not thought to make before. I love one pot dishes. I am not a big fan of eggplant, and just could not bring myself to put eggplant in at all. It may have chan...