Chickpea and Fennel Ratatouille
Updated July 11, 2016
Evan Sung for The New York Times
- Total Time
- About 1½ hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
¾ 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
¼ cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
60 grams carbs; 424 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 18 grams fiber; 902 milligrams sodium; 14 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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!
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.
This freezes well in smaller portions. Reheat thawed portion on high for approximately 2 minutes. GREAT recipe.
One of my all time favorite NYT recipes!!!
Made it with mushrooms instead of fennel. A little boring roasted compared to sauteeing the vegs. Could have used some tomato paste, bay leaf, oregano etc. Also, you need to add the oil before putting into the stove.
I like adding a few teaspoons of harissa when the tomatoes start to break down.