Sheet-Pan Ratatouille With Crispy Chickpeas

Name: Sheet-Pan Ratatouille With Crispy Chickpeas
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 3 to 4 servings
Cuisine: french
Ingredients: 2 (15 ½-ounce) cans chickpeas, drained and rinsed; 3/4 pound zucchini, cut into ¾-inch chunks (about 3 cups); 3/4 pound eggplant, cut into ¾-inch chunks (3½ cups); 1 large red, orange or yellow bell pepper, seeded and sliced ¼-inch thick; 4 garlic cloves, smashed and peeled; 1/2 cup extra-virgin olive oil, divided, plus more for drizzling; 1 teaspoon fine sea salt, plus more for sprinkling; 2 cups cherry tomatoes, halved; 4 thyme or rosemary sprigs (or a mix); 1 medium red onion, thinly sliced; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds (or use more cumin); 1/4 teaspoon ground cayenne or hot smoked paprika; Torn basil leaves (or other soft herbs, such as chives, parsley or mint) and lemon wedges, for serving

By Melissa Clark

Updated Sept. 30, 2025

Sheet-Pan Ratatouille With Crispy Chickpeas — Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

Total Time: 1 hour 40 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Rating: 5(413)
Comments: Read comments

This colorful, vegetable-filled dish has all the flavors of ratatouille but requires a lot less work to get there. Instead of standing at the stove to cook the eggplant, zucchini, tomatoes and peppers individually, they’re roasted all together on a sheet pan until they caramelize and collapse, turning silky and sweet. Spiced chickpeas are added to the oven halfway through cooking, giving them a chance to crisp up. Sprinkled onto the vegetables just before serving, they add protein and a delightful crunch.

Featured in: This May Be the Easiest Way to Make Ratatouille

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Ingredients

Yield:3 to 4 servings

2(15 ½-ounce) cans chickpeas, drained and rinsed
¾pound zucchini, cut into ¾-inch chunks (about 3 cups)
¾pound eggplant, cut into ¾-inch chunks (3½ cups)
1large red, orange or yellow bell pepper, seeded and sliced ¼-inch thick
4garlic cloves, smashed and peeled
½cup extra-virgin olive oil, divided, plus more for drizzling
1teaspoon fine sea salt, plus more for sprinkling
2cups cherry tomatoes, halved
4thyme or rosemary sprigs (or a mix)
1medium red onion, thinly sliced
½teaspoon cumin seeds
½teaspoon fennel seeds (or use more cumin)
¼teaspoon ground cayenne or hot smoked paprika
Torn basil leaves (or other soft herbs, such as chives, parsley or mint) and lemon wedges, for serving

Ingredient Substitution Guide

Preparation

Step 1
Arrange racks in the top and bottom thirds of the oven and heat to 425 degrees. Spread chickpeas on a clean kitchen towel or paper towels, patting them dry, then let air dry while you prepare the vegetables. The drier they are, the crispier they will get.
Step 2
On a rimmed baking sheet, toss together the zucchini, eggplant, pepper, garlic, 5 tablespoons olive oil and ½ teaspoon salt, and spread everything in a single layer. Roast on the bottom rack for 30 minutes, stirring halfway through.
Step 3
Stir tomatoes and herb sprigs into the vegetables. Scatter onion slices on top, drizzle everything with a little more oil and sprinkle with a little more salt. Roast for 10 minutes.
Step 4
Meanwhile, spread chickpeas on another rimmed sheet pan and toss with remaining 3 tablespoons oil, the cumin and fennel seeds, cayenne, and remaining ½ teaspoon salt.
Step 5
Give the vegetables a stir. Reduce oven temperature to 375 degrees.
Step 6
Put chickpeas on the top oven rack. Continue to roast, stirring the vegetables once or twice, and shaking the pan with the chickpeas, until vegetables are tender, chickpeas are crisp and everything is golden, 30 to 40 minutes.
Step 7
Serve ratatouille topped with chickpeas, basil leaves and lemon wedges for squeezing.

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Ratings

5 out of 5

413 user ratings

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Comments

Carol5 months ago

When it seems too tedious to cut lots of cherry tomatoes in half, I poke them with a paring knife or a toothpick. It’s much faster and it keeps them from exploding. They collapse nicely.

Margaret T.5 months ago

@Janet I LOVE cherry tomatoes! Roasted, burst, or just grabbing a few for a sweet treat (it IS a fruit, after all). I’ve become quite picky about my cherry tomatoes, though, and go for the sweetest ones/ brands I can find. I don’t find the seeds bitter at all, and enjoy the texture of the skins.

AM5 months ago

Who are these diners? I've never seen anyone push a tomato skin to the side.

Carolyn3 weeks ago

Followed recipe exactly. Loved it. Will make it again.

Cheryl1 month ago

We loved this with following changes: only had one can of Garbonzo beans which was plenty. Accidentally added all spices to the halved grape tomatoes, so I also seasoned the garbonzos (using half since only one can) and the dish did not taste over seasoned. I only had dried thyme and rosemary, had to sub ground cumin for whole, used smoked paprika and a dash of cayenne. The zuccini and eggplant cooked way down so I’d use more of both next time. Didn’t realize the amount of cooking time I’d need, so speeded it up a bit using the convection bake setting on my oven and adjusting temperatures down 25 degrees. Topped with coarsely chopped Italian parsley and lemon wedges. Loved the new taste and texture of roasted ratatouille!

John Joseph1 month ago

Super tasty! I would have added the onions 10-15 minutes earlier as all the other vegetables were thoroughly roasted except for them.

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