Sheet-Pan Ratatouille With Crispy Chickpeas

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(337)
Comments
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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
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Give the vegetables a stir. Reduce oven temperature to 375 degrees.

  6. 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.

  7. Step 7

    Serve ratatouille topped with chickpeas, basil leaves and lemon wedges for squeezing.

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Ratings

5 out of 5
337 user ratings
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Comments

Carol

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.

@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.

AM

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

Isobel

Made this with a lot of variations based on what I had in the fridge. Used canned tomatoes. It was so friggin good! I think what made it so delicious was letting the veggies and the chickpeas roast on their own before adding the tomatoes which would have made it soupy. Used the spices it calls for but larger amounts.

Name sarah b p

This is like an elevated fried rice. The raves are right on. It’s totally yum. And totally takes at minimum twice the time. And worth it. I subbed farro for rice which was delicious and was great for surgery recovery of my spouse who is supposed be eating high protein. Yay.

Lily

Pleasant, but I was underwhelmed. I liked the crispy chickpeas but overall it was a dish that was basically softened roast veggies that were a little dry and, as another reviewer noted, the flavours seemed muted. We make another ratatouille where the roasted veggies are further cooked with tomato sauce after roasting. It's much more of a sauce and is lovely over slices of polenta. I would have like more sauce in this recipe.

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