Vegan Chickpea Ratatouille

After a weekend filled with enormous quantities of good food in virtual and real world, I was totally ready for this simple chickpea ratatouille. This recipe is from Mark Bittman’s book, VB6: Eat Vegan Before 6pm to Lose Weight and Restore Your Health. It is a brilliant book filled with amazing recipes that will make you fall in love with vegan diet.  Bittman takes a break from traditional French method of making ratatouille by layering the vegetables and sautéing the veggies separately. He makes things simple by roasting them together in an oven. This recipe is big on convenience and flavor and light on effort, I am quite certain even Chef Remy would like this. Serve this along with pasta or rice or even some crusty bread for a hearty, healthy meal.

chickpea ratatouille


6 small eggplant, cut into large chunks

5-6 medium sized roma tomatoes, cored and chopped

3 medium sized zucchini, cut into large chunks

2 red or yellow peppers, cored, seeded and sliced ( i used yellow peppers)

1 medium sized yellow onion, sliced

5 cloves garlic, peeled and halved

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

3 cups cooked or canned chickpeas, rinsed and drained

1 tablespoon fresh thyme or rosemary, chopped ( i used thyme)

1/2 cup fresh basil or parsley, chopped ( i used parsley)


1. Soak 1cup of chickpeas overnight and pressure cook for 3 whistles the following morning. Once the pressure is completely released, open the cooker and drain the water. Set the cooked chickpeas aside. If you are using canned chickpeas, you can skip this step.

2. Preheat oven to 425F.

3. Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan. I used my Pyrex 4.8 quart glass baking dish.

4. Roast for 30-40minutes or until all the vegetables are lightly browned and tender.

5. Stir in the cooked chickpeas and roast for 5 more minutes.

6. Stir in the herbs and season with salt and pepper.


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