Chickpea and Fennel Ratatouille Recipe (2024)

By Mark Bittman

Chickpea and Fennel Ratatouille Recipe (1)

Total Time
About 1½ hours, largely unattended
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This ratatouille with chickpeas and fennel is among the best I’ve ever made. It’s a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan.

When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.

Featured in: Going Vegan, if Only for a Day

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Yield:4 servings

  • 1pound eggplant (smaller is better), peeled if you like, and cut into large chunks
  • ¾pound zucchini, cut into large chunks
  • 1pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
  • 1onion, sliced
  • 2red or yellow bell peppers, cored, seeded and sliced
  • 1fennel bulb (about 1 pound), trimmed and cut into large chunks
  • 5garlic cloves, halved
  • 1teaspoon salt, more to taste
  • Black pepper to taste
  • ¼cup olive oil
  • 3cups cooked or canned chickpeas, drained
  • 1tablespoon chopped fresh thyme or rosemary, or ½ cup chopped fresh basil or parsley

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

424 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 18 grams dietary fiber; 20 grams sugars; 14 grams protein; 901 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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Chickpea and Fennel Ratatouille Recipe (2)


  1. Step


    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.

  2. Step


    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.

  3. Step


    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.



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Cooking Notes

Leslie J

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!

Kirsten Suhr

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.


Very flexible recipe, lots of possible variations. The only thing I found missing is a little acid uplift, either balsamic vinegar while roasting vegetables or a healthy squirt of lemon with the herbs at the end.


This is a great recipe. Making a ratatouille on a baking sheet in brilliant (as opposed to cooking vegetables separately in pans or cooking them together and having them mushy). The recipe is very versatile. I loved the addition of fennel. Wonderful with vegetables from the farmstand but also good as Mark says, with supermarket vegetables.


Great recipe! Easiest, fastest ratatouille ever. I had never used fennel before and was not sure I'd like it, as I'm not a big fan of licorice. But the flavor is subtle and in a way it takes the place of the fresh basil I'd use in a summer ratatouille. The chickpeas make this a hearty main dish and the roasting gives the dish lots of flavor. I've made it twice now, and will be making it often.


I used rosemary and leftover chickpeas, and the flavors were savory and delicious. Didn't miss meat at all.


Needs to cook for at least an hour at 450-- I also put it under the broiler for a few minutes, stirring in between, to brown better. I mixed this with quinoa and feta cheese, and a baguette. Would make again, but would add red wine and mushrooms as people suggested! Needs a touch more flavor, but still very good!


Sometimes, you can mix in a chopped up preserved lemon just before serving or garnish each plate with lemon wedges. So good!


This is a great recipe - easy, healthy, and delicious. To make it more filling the night before a race, I excluded the chickpeas and served the veggies over spaghetti. Really really yummy.


I have loved this recipe the many times I have made it since I discovered it last fall but wanted to intensify the flavours, so this time I kicked it up a notch by adding a 1/2 cup of red wine, a jalapeno pepper and a can of artichoke hearts. These additions maintained the fundamental character of the dish but added some extra layers of flavour.

Paul Sekhri

Made this in Provence with the freshest of ingredients. Served it warm with roasted chicken. Divine!


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 was excellent, and a great way to incorporate a plethora of vegetables from my CSA, along with fresh herbs from my garden. I followed the suggestion to add half a cup of red wine at the end and agree it was worth it.


Very easy, very good. The fennel bulb adds the perfect touch of sweetness. I'll do this one over and over!


Delicious recipe! Two suggestions: Roast vegetables for an extra 15 minutes until they begin to caramelize, serve with farro for a complete meal.

Carol Peters

delicious — had no eggplant or peppers, so used leek, had only one roma tomato so added a dozen cherry tomatoes, sprinkled generously with za'atar before roasting instead of the fresh herbs at the end

last made

Added sprigs of thyme w vegetables and bay leaves. Seasoned w sweat heat and 4 pep blend flatiron pepper

last made

Added sprigs of thyme, bay leaves, 1 tsp oregano swear heat and 4 pepper flatiron blends at beginning. Halved recipe Sooo yummy!


This may be the best NYT recipe I’ve made. Emphasis on larger chunks of everything because they’ll cook down. Definitely add 1/4 to 1/2 cup red wine when adding the chickpeas, garnish with chopped rosemary and thyme, and definitely drizzle some balsamic vinegar over your dish for a nice hit of acid as a final touch.

Alex Marshall

I made it in a big pan on the stove, and it still came out quite well.


Chop vegetables into even pieces, and slice fennel thinly. Roast at 425 degrees. Add a bit of tomato paste during roasting, then red wine at last half hour. Maybe balsamic vinegar towards the end?

Alan M

Just made this and SUPER easy. But agree with others it is a bit bland. Also suggest cutting veggies into1” cubes, maybe a bit bigger for quicker cooking veggies. Highly suggest amping up the fresh herbs. I used Thyme, and will gladly double the amount in the future.When I reheated the leftovers, I added fresh oregano, also very tasty.Will be trying this with middle eastern spices as well. Definitely add the wine, I also added capers, and could see adding olives as others suggest.


Very nice. Delicate. Needs something to lift it. Maybe.


Great recipe, been making it for years with my own variations. I usually add some red pepper flakes and herbes de Provence before it goes in the oven and then finish it with vinegar and parsley or basil. Also I usually prefer a more traditional veg combo so eliminate the chick peas and fennel.


Fabulous and easy, I found this when I was looking to use up a crisper drawer of last chance produce. I used just one can of chickpeas which was a good veg to chickpea ratio for me … I’ve been having the leftovers as lunch warmed up and served with a dollop of Greek yogurt and some jarred Calabrian chile sauce. Super satisfying!

Cooking in NYC

Changes I made per comments and recommend for enhanced flavor: 1) added 1/2 cup red wine + 2 Tbs tomato paste with the chickpeas, 2) sprinkled dried herbes de Provence on vegs before roasting (I'm sure thyme or other herbs would work the same). To keep it more traditionally ratatouille, used only half the chickpeas. Added some of canned tomato liquid when pan got too dry.

Mary Ann

This was excellent! I added a sliced carrot to the vegetable mixture. I ended up roasting the vegetables for more than an hour (the pan was quite crowded, though). I added a half cup of the liquid reserved from the tomatoes and a tablespoon of balsamic vinegar with the chickpeas. Just delicious, especially with the tips from other readers!


This is a meal to dream about. And to drool over. I might ask for it as my last meal. Used 2 cans of chickpeas. If using dried, MAKE SURE the chickpeas are cooked in advance! Also, roast on two rimmed baking sheets. Added the red wine and capers. I would have added artichoke hearts if I had them.

Would Have Never Thought Of Putting Fennel But It's Fantastic

Easiest Ratatouille I've ever made and so amazingly delicious. I don't like anise but roasted fennel is nothing like it and it gives the dish a very subtle and interesting flavor. The chickpeas at a lovely bite. I roasted them separately to get them to be a bit more crunchy and then added them into the dish at the end.

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Chickpea and Fennel Ratatouille Recipe (2024)
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