French Ratatouille Chickpea Bake
A colorful vegetable bake with zucchini, eggplant, chickpeas, tomato, garlic, thyme, and olive oil.
Instructions
-
Preheat the oven to 200°C / 400°F and lightly oil a baking dish.
-
Toss eggplant, zucchini, onion, chickpeas, garlic, thyme, salt, pepper, and olive oil.
-
Spread crushed tomatoes in the bottom of the baking dish.
-
Add the vegetable and chickpea mixture in an even layer.
-
Bake until the vegetables soften and the edges begin to brown.
-
Stir gently once so the top vegetables do not dry out.
-
Bake a few more minutes if the sauce looks watery.
-
Finish with parsley and serve warm.
Tips
Cut the vegetables into similar sizes so they roast evenly.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
Reviews
Leave a review
No reviews yet. Be the first to cook it.
You might also like
46 min
Mexican Black Bean Sweet Potato Bowls
A colorful vegetarian bowl with roasted sweet potato, black beans, corn, lime, cumin, and paprika.
28 min
Chinese Ginger Egg Fried Rice
Fast fried rice with scrambled eggs, cabbage, bell pepper, ginger, sesame, lime, and tender separate grains.
37 min
Featured
Chinese Honey Garlic Chicken Cabbage Rice
A quick rice bowl with honey garlic chicken, cabbage, carrot, ginger, sesame, lime, and a glossy savory glaze.