Fennel Chickpea Ratatouille Recipe
Fennel and Chickpea Ratatouille
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Fennel and Chickpea Ratatouille is an easy meal to prepare that can be served for any meal of the day. Serve this dish as a main course vegan entree with pasta or grains. Serve as a side dish with any grilled meats. This is also delicious as a sauce for fish and eggs. Spread fennel chickpea ratatouille on toasted crusty break for an easy lunch or quick appetizer. There are so many options for easy meals at any time of the day. This recipe is very slightly adapted from Mark Bittman' s Chickpea and Fennel Ratatouille from New York Times Cooking.
Servings: 8 serving as a side dish
Author: Ginger
Ingredients
Fennel and Chickpea Ratatouille
  • 1 medium eggplant 1 lb or less
  • 2 medium zucchinis about 1 lb
  • 1 pound of plum Roma tomatoes
  • 2 red and/or yellow sweet bell peppers
  • 1 fennel bulb
  • 1 onion
  • 5 garlic cloves peeled and cut in half (green germ removed)
  • 1/4 cup about 60 ml olive oil
  • 1 tea Kosher salt
  • 3 cups cooked chickpeas 2 15 oz cans of cooked chickpeas, about 1 lb, or 487 g)
  • 2 Tbs minced fresh herbs such as rosemary with thyme or lemon thyme or basil and parsley. If you do not have fresh herbs you can use 1 1/2 tea of dried Herbs De Provence.
  • You will need a large roasting pan I used 12" x 17" x 2" pan. (30.5 cm x 43 cm x 5 cm)
Instructions
  1. Pre- heat the oven to 425 degrees F/ 220 degrees C/ Gas Mark 7
  2. Cut each vegetable into similar size pieces, about one inch. There is no need to peel the eggplant, do so if it is your preference. Combine all the chopped vegetables and garlic in a large roasting pan. If you do not have a pan large enough you can use two separate pans, like rimmed baking sheets, but your cooking time might change. Add the salt and olive oil and mix until evenly combined. (If you are using dried herbs add them now.)
  3. Bake the vegetables in the oven for 40 minutes. Add the chickpeas to the vegetables and fresh rosemary, if using. Bake for an additional 10 minutes or until all the vegetables are evenly cooked through and there is some browning in the pan. Once the vegetables are cooked take the pan out of the oven and mix in any reserved fresh herbs you are planning to use.
  4. Serve hot or room temperature.
Recipe Notes

There are a lot of vegetables in this recipe and a large roasting pan is perfect for the job. You can use a rimmed baking sheet and divide the vegetables in half and bake on two sheets. You just might need more time roasting the vegetables.

Feel free to substitute any vegetable with your favorite summer vegetables, just keep the sizes of the chopped pieces similar. Ratatouille is traditionally tomato based vegetable "stew" that is easily adapted to what you have on hand.