Sheet-Pan Ratatouille With Crispy Chickpeas
Updated Sept. 29, 2025
- Total Time
- 1 hour 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
633 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 20 grams dietary fiber; 18 grams sugars; 19 grams protein; 1141 milligrams sodium
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.
@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.
I crumbled some feta over the veggies for the last 15 minutes for a bit more protein—delicious!
The chickpeas with double cumin are fire, but the rest was just fine.
Wow, this blew me and my husband away! It took a while but was worth it. I used a big bowl to toss each ‘wave’: first, toss the eggplant/zucchini/garlic/pepper with the olive oil and salt and dump onto your pan. While that’s roasting, add the tomatoes/onion to the same bowl with a drizzle more oil, then add to your pan. Then, add the chickpeas to the same bowl to toss with the oil and spices.
I followed the recipe, and we loved the way the vegetables browned and melted into one another. I happened to have fennel stems and fronds (rather than seeds), and I added the former to the chickpea pan, along with cumin and smoked paprika, and the latter to the finished dish.