Sheet-Pan Ratatouille With Crispy Chickpeas
Updated September 29, 2025
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
- Comments
- Read comments
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Ingredients
2 (15 ½-ounce) cans chickpeas, drained and rinsed
¾ pound zucchini, cut into ¾-inch chunks (about 3 cups)
¾ 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
½ 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
½ teaspoon cumin seeds
½ teaspoon fennel seeds (or use more cumin)
¼ 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
Nutritional analysis per serving (3 to 4 servings)
68 grams carbs; 629 calories; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 34 grams fat; 20 grams fiber; 1140 milligrams sodium; 19 grams protein; 18 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
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.
Private Notes
Comments
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.
I crumbled some feta over the veggies for the last 15 minutes for a bit more protein—delicious!
From the related article: "And one last crucial strategy is adding the tomatoes partway through roasting. This gives them plenty of time to burst and release their sweet juice, but not enough to evaporate it."
Added feta chunks for the last few minutes... absolutely delicious!
I skipped the chickpeas and served this over soft polenta, which had some cheese in it. Quite yummy.
Soooo good! Didn’t have chickpeas but subbed great northern beans and just tossed in with tomatoes. Great recipe!!