Chickpea Ratatouille

Chickpeas are loaded with fibre and protein. Ratatouille is a classic veggie stew with eggplant or zucchini, peppers and tomatoes. As a dietitian I love this quick and easy way to prepare chickpeas and veggies. It’s perfect for meal prep and easy weeknight dinners.
Eat as a side dish or serve over whole grains or pasta.

  • Vegan and Vegetarian
  • Preparation Time: 15 minutes
  • Cooking Time:  30 minutes
  • Yield: 3 – 4 servings

Chickpea Ratatouille

Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine French


  • Oven
  • Baking Sheet


  • 1 medium Eggplant (about 2 cups) Cut into 1-inch cubes
  • 1 Bell Pepper Diced into 1- inch pieces
  • 1/2 Cooking Onion Diced
  • 3 cloves Garlic Minced
  • 2 tbsp Olive Oil Divided
  • 1 can Cherry Tomatoes (398 ml)
  • 1/2 can Chickpeas (270 ml) Drained and rinsed
  • 1 tsp Dried Oregano
  • Freshly ground black pepper
  • 1/2 cup Fresh basil Chopped


  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Arrange the eggplant and bell peppers on the baking sheet and brush with 1 TBSP olive oil (optional) and season with black pepper and oregano.
  • Toss to coat, and then bake for 20 minutes or until lightly golden brown.
  • Meanwhile heat 1 TBSP olive oil in a large pot over medium heat. Sauté the garlic and onion for 1 minute then stir in the canned tomatoes and chickpeas. Simmer for 5 minutes and set aside.
  • Add the baked eggplant and peppers from the oven. Stir in the basil and season to taste.
  • Serve on its own or with cooked whole grain pasta or quinoa or millet.



  • You can substitute zucchini for eggplant or use a mixture of both
  • Store leftovers in an airtight container for 3-4 days.