Our Recipes

Chickpea Ratatouille

  • Prep: 20 Mins
  • Cook: 1 hour
  • Portions: 4

Ingredients You'll Need

  • 2 can chickpeas (400g), drained & rinsed
  • 3 tbsp. olive oil
  • 2 large onions, chopped
  • 2 garlic cloves, chopped
  • 2 bell peppers, diced
  • 4 zucchinis, diced
  • 1 large eggplant, diced
  • 1 can chopped tomatoes
  • 1 tsp. dried oregano
  • 1 tps. dried basil
  • 1 tsp. dried thyme
  • Fresh ground pepper
  • 2 tbsp. fresh parsley, chopped


  1. In a saucepan, heat 2 tbsp of olive oil
  2. Add onions and garlic and saute until translucent and golden
  3. Add peppers and saute, stirring until lightly browned
  4. Using a slotted spoon, transfer sauteed vegetables to a bowl
  5. Add zucchini to the saucepan and saute until softened, then add to the bowl
  6. Heat remaining oil in the pan, add eggplant and saute until slightly softened
  7. Add all the sauteed vegetables to the pan and add tomatoes in their juices
  8. Add the chickpeas, dried herbs, and pepper and stir to combine
  9. Cover and simmer for 25-30 minutes or until vegetables are tender
  10. Stir in parsley and serve hot



Yields1 Serving



Chickpea Ratatouille
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Carol says:

I really loved this dish!
I have never made Ratatouille before and will definitely make it again.

Meridian Meats says:

Hi Carol! So glad to hear that!! Thanks for sharing =)

m morrison says:

Chickpeas come in ml. cans and your recipe is in grams. What is this amount?. I did make it and put in about 4 cups and enjoyed it but I get very confused when the metric measure for weight is used when it should be the measure for volume.

Meridian Meats says:

Hi There,

I sincerely apologize for the confusion. Two regular size cans of chickpeas is perfect. I use the La Molisana Chickpeas when I make this recipe. This can is 398 mL (14 oz).

I hope this is helpful. 🙂

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