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Chickpea Ratatouille

This Chickpea Ratatouille is delicious, healthy and filling!  It’s easy to make and perfect for you next lunch or dinner. It’s bright, colorful and loaded with all kinds of vegetables.
Course Main Course
Cuisine American
Keyword Chickpea Ratatouille
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 549kcal


  • 28 ounce diced tomatoes, canned
  • 30 ounce chickpeas (garbanzo beans), canned
  • 1 clove garlic
  • 1 medium onion, red
  • 1 medium bell pepper, red
  • 1 medium zucchini
  • 1 medium squash, summer
  • 1 medium eggplant
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon paprika
  • 1 tablespoon vinegar, red wine
  • 2 leaves basil, fresh

Serve With

  • 4 slice bread, french
  • 4 tablespoon pesto
  • 2 medium orange


  • Drain tomatoes while reserving 1/2 cup of the liquid. Drain and rinse chickpeas.
  • Pour chickpeas, tomatoes and the reserved liquid into a mixing bowl and toss together.
  • Mince garlic, dice onion and bell pepper. Cut zucchini, summer squash and eggplant into small cubes.
  • Heat 1 tablespoon of olive oil in a large skillet; add garlic, onion, pepper, zucchini, summer squash and eggplant. Toss together and saute for 6-7 minutes.
  • Add tomatoes, chickpeas, salt, pepper and paprika; toss together. Cover and simmer on low for 5 minutes; stir at least once during cooking avoid sticking.
  • Add vinegar and fresh, sliced basil. Stir together and cook for a few minutes to allow for thickening.
  • While it continues to cook and thicken, slice bread and toast. Spread each slice with pesto. Serve with ratatouille and orange slices.


Calories: 549kcal | Carbohydrates: 90g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Sodium: 1756mg | Fiber: 25g | Sugar: 15g