Chickpea Ratatouille

Serving Size: 4

The dish is the perfect combination of roasted veggies and protein packed chickpeas.

Adapted from Vegetarian Times


  • 1 Pound eggplant, cut into large chunks
  • 0.25 cup olive oil
  • 1 tsp salt
  • 5 cloves garlic, peeled and halved
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 1 medium yellow onion, sliced
  • 0.75 Pound zucchini, cut into large chunks
  • 1 28 oz. can whole tomatoes, drained and chopped
  • 2 Can chickpeas, rinsed and drained


  1. Preheat oven to 425 degrees. Combine eggplant, tomatoes, zucchini, onion, peppers, garlic, salt and oil in large roasting pan.
  2. Roast 35 minutes, or until vegetables are lightly browned and tender.
  3. Combine roasted vegetables and chickpeas in large serving dish.

Notes: May be served hot, warm or at room temperature.

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