Chickpea and Fennel Ratatouille

Name: Chickpea and Fennel Ratatouille
Total time: 1 h 30 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

By Mark Bittman

Total Time: About 1½ hours, largely unattended
Rating: 5(1,554)
Comments: Read comments

This ratatouille with chickpeas and fennel is among the best I’ve ever made. It’s a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan.

When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.

Featured in: Going Vegan, if Only for a Day

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Ingredients

Yield:4 servings

1pound eggplant (smaller is better), peeled if you like, and cut into large chunks
¾pound zucchini, cut into large chunks
1pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1onion, sliced
2red or yellow bell peppers, cored, seeded and sliced
1fennel bulb (about 1 pound), trimmed and cut into large chunks
5garlic cloves, halved
1teaspoon salt, more to taste
Black pepper to taste
¼cup olive oil
3cups cooked or canned chickpeas, drained
1tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Step 2
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.
Step 3
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Ratings

5 out of 5

1,554 user ratings

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Comments

Leslie J7 years ago

I've made a version of this almost every week this summer - sometimes I add kalamata olives, capers, and.or artichoke hearts when I add the chickpeas. I usually add these all about 20 min before the veggies are done so they get a chance to roast a bit too. Heaven!

Kirsten Suhr7 years ago

This is a really flexible recipe that does well with slight changes to ingredients. I've used the gist of it several times. I don't like fennel so I leave that out, and I often add a few mushrooms. I use a bit less oil. Following exact quantities isn't super important. The one thing I strongly recommend is adding half a cup of red wine when you add the chickpeas for a little extra moisture and a big boost in flavor.

kmg7 years ago

This freezes well in smaller portions. Reheat thawed portion on high for approximately 2 minutes. GREAT recipe.

mmw1 month ago

Made this tonight as directed…maybe roasted veggies a bit longer. Used canned whole romas and took a note from another comment and added the reserved sauce from the can with the chickpeas and generous chopped fresh basil for the last bit of cooking. Served over creamy vegan polenta - chef’s kiss!

SusanW5 months ago

Delicious. My tweaks: Heated pan before mixing in the vegetables in oil Added some lemon quarters with the chickpeas No fresh herbs, but added nice fresh homemade pesto and squeezed out the roasted lemon juice to serve as a dressing. Definitely a keeper

Ed7 months ago

Delicious recipe! Great on its own or accompanying meat dishes

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