• Sumo

A vegetarian staple, ratatouille is a great way to eat an abundance of flavors and textures and this recipe adds meaty chickpeas to lovely roasted veggies.


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Rating: 41

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 4




  • 1 Pound Eggplant, cut into chunks
  • 1 Pound Roma Tomatoes, chopped
  • 1/4 Pound Zucchini, cut into chunks
  • 1 Onion, sliced
  • 2 Bell Peppers, cored, seeded and sliced
  • 5 Cloves Garlic, peeled and halved
  • 1 Teaspoon Salt
  • 1/4 Cup Olive Oil
  • 3 Cups Canned Chickpeas, rinsed and drained
  • 1/2 Cup Parsley, chopped


  1. Preheat the oven to 425?F and roast all the vegetables in a single layer on a roasting pan for 30-40 minutes or until lightly browned and tender. Stir occasionally.
  2. Stir in the chickpeas and roast 10 minutes more. Stir in parsley and season with salt and pepper to taste.
  3. Serve and enjoy!