Chickpea and Fennel Ratatouille Recipe

Name: Chickpea and Fennel Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks; 3/4 pound zucchini, cut into large chunks; 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained; 1 onion, sliced; 2 red or yellow bell peppers, cored, seeded and sliced; 1 fennel bulb (about 1 pound), trimmed and cut into large chunks; 5 garlic cloves, halved; 1 teaspoon salt, more to taste; Black pepper to taste; 1/4 cup olive oil; 3 cups cooked or canned chickpeas, drained; 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

Servings: persons

1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

1
Heat the oven to 425 degrees.
2
Combine all ingredients except oil, chickpeas and herbs in a large roasting pan.
3
Drizzle with oil and toss to combine.
4
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
5
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes.
6
Add herbs and stir.
7
Taste and adjust seasoning and serve hot, warm or at room temperature.

658

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks, 3/4 pound zucchini, cut into large chunks, 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained, 1 onion, sliced, and more.

Yes, Chickpea and Fennel Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Fennel Ratatouille

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