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Ratatouille with Chickpeas

This recipe for Ratatouille with Chickpeas comes from NuCook, and was used as part of our plant-based Dinner in a Box collaboration with Massachusetts General Hospital Revere Food Pantry. You can substitute different vegetables, such as zucchini, red onion, or different colored peppers to use what you have on hand. Serve this over pasta or rice, or with some crusty bread.


Serves 4-6

  • 1 pound eggplant, cut into 1-inch pieces
  • 12 ounces yellow summer squash, cut into 1-inch pieces
  • 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
  • 10 ounces grape tomatoes or 12 ounces cherry tomatoes
  • 3 shallots, sliced thinly
  • 3 garlic cloves, sliced thinly
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 can low sodium chickpeas, rinsed and drained
  • 2 teaspoons fresh thyme or 1 tsp dried
  • Zest from one lemon
  • ½ cup pitted kalamata olives, halved
  • ¼ cup thinly sliced fresh basil


  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Toss eggplant, squash, bell peppers, tomatoes, shallots, oil, garlic, chickpeas, thyme, 1 teaspoon salt, and 1 teaspoon pepper together on a rimmed baking sheet and spread into an even layer.
  3. Roast until vegetables are slightly softened and charred in spots, about 30 minutes, stirring halfway through roasting. Remove sheet pan from oven.
  4. Stir olives, lemon zest, and half of basil into vegetables. Transfer to a platter. Sprinkle with remaining basil and serve.