Chickpea and Tomato Ratatouille
Vegetable stew with eggplant, zucchini, and chickpeas in a tomato-herb sauce. This one pot (vegan, gluten-free) ready in about 55 minutes pairs medium eggplant, medium zucchini, (15 oz) chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium eggplant
- 2 medium zucchini
- 1 can (15 oz) chickpeas
- 1 can (14 oz) diced tomatoes
- 1 medium onion
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 375°F. Peel and dice 1 medium eggplant and 2 medium zucchini into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp dried thyme. Spread on a baking sheet and roast for 25 minutes until tender.
- Step 2: Heat 2 tbsp olive oil in a pot over medium heat. Sauté 1 diced onion and 4 minced garlic cloves for 5 minutes until soft.
- Step 3: Add 1 can (14 oz) diced tomatoes, 1 can (15 oz) chickpeas (rinsed), 1 tsp dried oregano, and 1/2 tsp salt. Simmer for 10 minutes.
- Step 4: Stir in roasted vegetables and cook for 5 more minutes until flavors meld.
- Step 5: Adjust seasoning and serve warm, optionally garnished with fresh thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Tomato Ratatouille take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Tomato Ratatouille?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.
Can I substitute ingredients in Chickpea and Tomato Ratatouille?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Tomato Ratatouille for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Tomato Ratatouille vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
