Ratatouille, a rustic farm-to-table style dish. It’s a late summer to early fall recipe for those who appreciate big flavor and simplicity while using the season’s harvest. This chickpea ratatouille recipe will surely be a family favorite!
What Is Ratatouille?
Originating in Nice, France, ratatouille is a traditional French Provençal stewed vegetable dish. Ratatouille is often served as a side dish, but it is a recipe that can undoubtedly stand alone. Especially with the addition of chickpeas, adding a fair amount of protein to this colorful array of garden vegetables.
There is much debate as to how to prepare ratatouille, but I chose to adapt my recipe from this one at La Tartine Gourmade, she also has a nice story with hers. It’s a fairly simple approach to preparing this dish involving sauteing and stewing on the stovetop which resulted in a wonderful finish. And it tastes even better the next day!
I know ratatouille isn’t anything new but this classic sure deserves a place in TSV recipe collection!
Ingredients You’ll Need
In this recipe, an assortment of veggies are simmered until soft and tender with added chickpeas for protein, and served warm for a hearty and delicious vegan main dish.
Here is everything you will need:
- Chickpeas – use canned or fresh cooked
- Bell peppers – any color (here is used 1 yellow & 1 red)
- Grape tomatoes – using large fresh chopped or diced would be great too
- Thyme or herbs de Provence
- Basil leaves
- Mineral salt + pepper
- Red pepper flakes – optional
Tips For Success
- Ratatouille uses common vegetables, the zucchini, bell peppers and tomato are available year round here in Southern California. Eggplant is the only produce that seems to be more seasonal here.
- For the chickpeas, you can start with dried beans cooking them according to this guide or use canned chickpeas for extra ease.
- Be sure to use plenty of tomatoes, diced or sliced, as they will break down and add juices to the mix.
- Herbs can be varied to suit your taste. Bea, author of the original recipe, uses a bay leaf and tarragon in her recipe. Here I have used fresh basil, thyme and some herbs de Provence. I even threw in some red pepper flakes. Go with what you feel, there is no wrong way to season your ratatouille as long as you like it! It’s also a great way to change it up. I think I’ll try some tarragon next time myself.
How To Make Chickpea Ratatouille
- In a heavy bottom pot or dutch oven, heat olive oil over medium heat, add onions, garlic and bell peppers, saute for 3-4 minutes. Add tomatoes, mix well and cook for 5 minutes.
- Add in eggplant, zucchini, herbs, and season with salt and pepper.
- Give a good stir, reduce heat to a low and simmer uncovered for 15 minutes.
- Add in chickpeas and continue to simmer, cover askew, anywhere from 45 minutes to 1 hour, stirring occasionally.
Adjusting Cooking Times
Depending on how you like your vegetables will depend on the length of time you allow your ratatouille to simmer. The longer you leave it, the more juices will form making for a great dipping sauce for a slice of good artisan bread.
I preferred simmering mine for a total of about 35 minutes. I like the color and crisper texture but I didn’t get as much of the juices. Go for a full hour or more to really let the ingredients sweat and get the juices going. Again, still colorful here. Your colors may become muted the longer you stew, but the results will be delicious!
Adjusting For Dietary Restrictions
- Low-fat: When sauteing, use 1/4 cup water instead of oil, adding a tad more water as needed to veggies don’t stick to the pan.
- Oil-free: To make this oil-free, use 1/4 cup water when sauteing the vegetables instead of oil. Add a tad more water as needed to veggies don’t stick to the pan.
How To Store Leftovers
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: This ratatouille is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
- Meal prep: It makes a great meal prep for the week with homemade Naan, slice of Artisan Bread, or Socca on the side for soaking up the juices.
This veggie-filled savory ratatouille can be served alone or alongside a slice of bread, grain, a bowl of soup, or salad for a satisfying meal. Here are a few of my favorite options:
- Bread: Serve with a slice of Artisan Bread, soft and chewy Vegan Naan or gluten-free Socca.
- Grain: Mix in 1/2 cup of Quinoa or Farro to your bowl of ratatouille for added heartiness.
- Salad: Serve with a simple leafy green salad with Healthy Flax + Evo Balsamic Vinaigrette, Creamy Lemon-Herb Hemp Dressing or Vegan Ranch.
- Soup: Pair with a small bowl of Tomato Basil Soup or Vegan Cauliflower Soup.
More Main Dish Recipes!
- Eggplant Puttanesca
- Vegetable Vegan Lasagna
- Risi e Bisi (Italian Rice + Peas)
- Moroccan Pumpkin + Chickpea Stew
If you try this ratatouille recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Ratatouille, a rustic farm to table style dish is made even heartier with the addition of chickpeas. It’s a late summer or early fall recipe for those who appreciate big flavor and simplicity while using the seasons harvest.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree, Stew
- Method: simmer
- Cuisine: Vegan, French
- 2 tablespoon olive oil, divided
- 2 large bell peppers (1 yellow & 1 red), seeds removed, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 lb. + 4 oz. grape tomatoes (2-10oz. tubs), cut in half
- 1 eggplant (about 1 lb), diced
- 2 medium zucchini (about 1 lb), diced
- 2 teaspoons thyme or herbs de Provence (or a bit of both)
- a few fresh basil leaves (left whole or chopped)
- mineral salt + pepper, to taste
- pinch of red pepper flakes, optional
- 3 cups cooked chickpeas or 2 cans (15 oz) garbanzo beans, drained and rinsed)
Saute: In a heavy bottom pot or dutch oven, heat olive oil over medium heat, add onions, garlic and bell peppers, saute for 3 – 4 minutes. Add tomatoes, mix well and cook 5 minutes.
Simmer (1): Add in eggplant, zucchini, herbs, spices, and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes.
Simmer (2): Add in chickpeas, cover askew, and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for firmer vegetables, more time for softer vegetables and more juices). Stir occasionally until ready.
Serve topped with chopped fresh herbs. Pair it with a gluten-free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, farro, rice or pasta to make it go further.
Serve warm, cold or at room temperature. Enjoy!
Serves 4 – 6
Oil-free: To make this virtually fat-free and oil-free, use 1/4 water when sauteing the vegetables instead of oil. Add a tad more water as needed to veggies don’t stick to the pan.
For the spices, try mixing and matching marjoram, thyme, rosemary, fennel and/or savory. Or use a bay leaf and tarragon.
The longer you simmer the more juices will accumulate.
Keywords: ratatouille recipe, chickpea ratatouille
Updated: Chickpea Ratatouille was originally published in October 2013. It has been retested and updated with new photos and helpful tips in February 2020. Recipe has stayed the same and is still delicious!