35-Min Chickpea Ratatouille (Vegan/Gluten-Free) – A protein-packed twist on the classic! This easy one-pan dish combines roasted eggplant, zucchini, and bell peppers with hearty chickpeas in a rich tomato-herb sauce. Perfect for meal prep or cozy dinners.
🍆 4 Servings | 🌱 Vegan | ⏱ 35 mins
Chickpea ratatouille is a simple, veggie-packed meal that's great on its own or with my 3-ingredient bread. You should also try this spinach quiche with cherry tomatoes for a quick summer brunch.
If you're looking for easy and delicious recipes to try, here are some reader favourites that are worth checking out:
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- Easy canned tuna and potato recipe, a quick and budget-friendly meal.
- Creamy spinach and pepper chicken recipe, a quick meal for busy weeknights.
- If you're in the mood for a cosy dinner, this turkey mince noodles recipe will hit the spot.
- Apple cake with more apples than dough, or my easy yoghurt cake—perfect for any occasion
💗 Why This Recipe Works
- 🍲 One pan, zero stress
Whip it up in your favourite skillet (that cast iron workhorse you love!) - less washing up, more flavour magic as everything cooks together. - 💰 Kind to your wallet
Canned chickpeas and seasonal veggies keep it affordable, while packing in fibre, protein and vitamins. Your body and bank account will thank you! - 🌱 Fits everyone’s plate
Vegan? Gluten-free? Just hungry? It works. Fancy some cheese or an egg on top? Go for it! This recipe’s your culinary playground.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Eggplant Secret: Sprinkle diced eggplant with salt, let sit 10 minutes, then rinse. This removes bitterness and helps it hold shape while cooking.
- Pepper Hack: Char peppers directly over a gas flame (or broil) for 30 secs - the subtle smokiness mimics wood-fired flavour.
- Tomato Trick: Cook the chopped tomatoes alone for 1 min until they darken - this caramelisation adds umami depth most miss.
- Chickpea Upgrade: Reserve 2 tablespoon aquafaba (can liquid) - whisk it in at the end for a silkier sauce.
- Herb Timing: Add ½ the herbs while cooking, and the rest at serving. The dried/fresh combo layers flavour.
♻️ Substitutions
No aubergine? Use zucchini instead.
Different colored peppers? Any bell peppers will work.
Oil & Aromatics
- Olive oil → vegetable or sunflower oil
- Onions → shallots or ½ teaspoon onion powder
- Fresh garlic → ¼ teaspoon garlic powder per clove
Pantry Swaps
- Smoked paprika → regular paprika (+ pinch of cumin for smokiness)
- Tomato paste → 2 tablespoon extra chopped tomatoes (cooked down)
- Chickpeas → white beans or lentils
Herb Options
Fresh herbs → use ⅓ amount dried (1 tablespoon fresh = 1 teaspoon dried)
📋 Variations
- Sprinkle dried herbs like thyme, rosemary, and oregano
- Stir in ¼ teaspoon red pepper flakes or a dash of cayenne pepper while cooking.
- Grate some Parmesan or sprinkle feta on top before serving.
- Add cooked sausage or diced chicken.
- A squeeze of fresh lemon juice or zest can add a citrus kick.
- Top with toasted pine nuts or almonds for added crunch.
- Serve alongside Lebanese rice and broken vermicelli, couscous, Turkish bulgur pilav, quinoa or even traditional Romanian polenta - mamaliga for a Mediterranean feast.
- Use any leftovers the next day, you can toss with pasta or add to omelettes.
👩🍳 How To Make Easy Chickpea Ratatouille Recipe (Vegan, 35-Min)
To make this chickpea ratatouille, start by prepping your ingredients and getting everything ready. Chop the onions, dice the zucchini and bell peppers, mince the garlic, and drain the chickpeas.
Having everything ready makes it all come together smoothly! A little prep makes the process so much easier!
Step 1: Preheat your oven to 220°C. Cube vegetables, then toss in olive oil, salt, and pepper. Roast under the grill for 15-20 minutes. Set aside for later use.
Step 2: Heat olive oil in a pan over medium heat. Sauté onions (2-4 mins until translucent), then stir in garlic, paprika, herbs, tomato paste, and chopped tomatoes. Cook until fragrant (1-2 mins).
Step 3: Let it bubble away for 10 minutes (give it an occasional stir) - you'll know it's ready when the sauce looks rich
Step 4: After 10 minutes, include the chickpeas in the pan.
Step 5: Now, add the roasted vegetables to the pan and let everything cook together for another 5 minutes.
Step 6: To finish your dish, simply sprinkle freshly chopped coriander and parsley over it. Don't forget to grate two cloves of garlic for extra flavour.
One of my favourite ways to enjoy it is with some warm bread to soak up the sauce. It’s also really good next to some juicy grilled chicken.
❓FAQs
Ratatouille is made of a delicious mix of fresh vegetables like eggplant, zucchini, bell peppers, and tomatoes. You cook them all together with some olive oil and herbs like thyme and rosemary. It's a yummy and light dish that's perfect for a cosy meal.
Chickpea ratatouille is hearty and pairs wonderfully with many sides. Here are some delicious options:
Bread: A crusty baguette, 3-Strand Milk Bread, or garlic toast to soak up the rich sauce.
Grains: Try Lebanese Rice with Vermicelli, quinoa, or couscous for extra texture.
Pasta: Serve over spaghetti, penne, or farfalle for a filling meal.
Proteins: Top with grilled chicken, pan-seared fish, or a fried egg for added protein.
Cheese: Sprinkle with Parmesan, feta, or goat cheese for a creamy finish.
Fresh Herbs: Garnish with basil or parsley to brighten the flavours.
For a lighter option, pair it with a simple green salad or baked potato wedges.
Chickpeas aren’t usually part of traditional ratatouille, but I like adding them for extra plant-based protein. They make the dish more filling and work great if you're meal prepping. This version skips the eggplant and uses chickpeas for a hearty twist.
The secret to a delicious ratatouille lies in fresh ingredients and a bit of patience. Use ripe vegetables like eggplant, zucchini, and colourful peppers. Cook them slowly in a tomato-based sauce with herbs like thyme and basil for that Mediterranean flavour. Don't rush it; let the flavours blend. It's a fantastic side dish for a family dinner or a cosy evening. Give it a try, and you'll discover why ratatouille is a classic French favourite!
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
Easy Chickpea Ratatouille Recipe (Vegan, 35-Min)
Equipment
- Skillet or Saute Pan
Ingredients
- 1 eggplant diced
- 1 zucchini diced
- 1 red pepper diced
- 1 yellow pepper diced
- olive oil
- 1 onion chopped
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 400 g chopped tomatoes 1 tin
- 400 g chickpeas 1 tin
- 30 g fresh coriander chopped
- 30 g fresh parsley chopped
- 2 garlic cloves finely chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- To begin, preheat your oven to 220°C. Then, take your vegetables, such as aubergine, courgette, and bell peppers, and cut them into small cubes measuring 2-3 cm. Once cut, place them in a baking tray, drizzle with olive oil, add salt and pepper to taste, and toss everything together until the vegetables are coated evenly with the oil and seasoning.1 eggplant, 1 zucchini, 1 red pepper, 1 yellow pepper, olive oil, ½ teaspoon salt, ½ teaspoon pepper
- Now, it's time to roast the vegetables! Use the grill setting on your oven and let them cook for about 15-20 minutes or until they're slightly charred and crispy on the outside. Once done, take the baking tray out of the oven and set it aside for later use.
- While the vegetables are roasting, heat 3 tablespoon olive oil in a pan over medium heat. Once hot, add chopped onions and fry them for 2-4 minutes until they become translucent. Next, stir in paprika, garlic, herbs, tomato paste, and chopped tomatoes. Let everything simmer for 10 minutes, stirring occasionally, until the tomato sauce has thickened and the flavors have melded together.1 onion, 1 teaspoon smoked paprika, 1 tablespoon tomato paste, 30 g fresh coriander, 30 g fresh parsley, 2 garlic cloves, 400 g chopped tomatoes
- When the 10 minutes are up, add chickpeas and roasted vegetables from the oven, into the pan. Stir everything together to combine and let everything cook together for an additional 5 minutes. This will allow the flavors to meld even more and ensure that everything is heated through.400 g chickpeas
- To serve, you can pair this dish with pita bread, slightly grilled whole wheat wrap, or any bread of your choice. It also pairs well with chicken skewers if you're looking for a meatier option. Or, simply enjoy it on its own for a tasty and nutritious vegetarian meal. We hope you enjoy making and eating this recipe as much as we do!
Video
Notes
- You can use any combination of vegetables you like in this recipe. Some other great options include mushrooms, carrots, or sweet potatoes.
- You can also add some protein to this dish by including diced chicken or tofu in step 3, after the onions. Just prolong the cooking time at this stage by 15 minutes.
- This dish can be served over rice or quinoa for a more filling meal.
Claudia Ciorteanu says
My family loved this!
Oscar says
This Chickpea Ratatouille exceeded my expectations! It’s so easy to prepare and packed with flavors, making it the perfect healthy option for lunch.O
Swathi says
Chickpea ratatouille is a comfort dish, I enjoyed making and eating it.
Liz says
I love making ratatouille with our end of the summer garden tomatoes. I was so glad to find your recipe---adding the chickpeas made it perfect for a lunch entree!
Nicole Kendrick says
This is one of the best chickpea recipes I've made in a long time. I absolutely love the depth of flavor this has!