1-Pan Vegan Chickpea Ratatouille

Easy 1-pan vegan chickpea ratatouille baked with your favorite late-summer veggies. Perfect for meal prep and easy weeknight dinners.

My last college course was French, and I took it over the summer in an accelerated schedule so that I could finish on time for graduation.

I spoke French every darn day that summer and now I can safely say I don’t remember a word of it.

Memory is a fickle thing. All of those tireless lessons hung out short-term storage and then said “Au Revoir!” after I had my diploma in hand.

Point being, I won’t tell you how many times I had to look up the spelling of “Ratatouille” before sharing this post.

This 1-Pan Vegan Chickpea Ratatouille, however, I can’t forget, even if I can’t always spell it right…

From now until spring, I plan to live on one-pan meals. Anyone else?

They’re so simple to throw together and never ever get boring.

Especially when you give them fun dish-themes, like 1-Pan Chickpea Ratatouille.

Of the many variations on ratatouille, this one with chickpeas and eggplant is my absolute favorite.

If you’re like me, you’ve probably still got some late summer veggies laying around.

Yeah, I see you, green zucchini, bell pepper, eggplant, and tomato.

These versatile veggies shine in this comforting dish that I’ve been cozying up to on chilly October evenings.

Ok, so, the colors in this dish sort of reminded me of Halloween, so there’s that.

The purple eggplant paired with the yellow bell pepper and bright green zucchini does look sort of spooky, doesn’t it?

The 1-Pan Vegan Chickpea Ratatouille uses a blend of Eden Foods Organic Crushed Tomatoes and diced tomato to give the meal a lot of contrast.

This delicious tomato sauce adds juiciness and tartness to the pan while the diced tomato adds texture.

While most variations of Ratatouille don’t call for protein, I added Eden Foods Organic Chickpeas to mine to make it a full meal on it’s own.

If you want extra protein, try serving it over quinoa, millet, or your favorite grain.

Enjoy this 1-Pan Vegan Chickpea Ratatouille as an easy weeknight dinner!

It’s perfect to prepare in advance and reheat throughout the week for a quick and nutritious meal.

I like to top mine with loads of vegan parmesan and/or nutritional yeast to give it a cheesy flavor post-baking!

If you make this 1-Pan Vegan Chickpea Ratatouille, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more one-pan meals, check out my 1-Pan Paprika Spiced Summer Veg & Chickpeas, Roasted Sweet Potatoes, Brussel Sprouts, & Chickpeas, Rosemary Roasted Cauliflower Salad, or Maple Balsamic Brussel Sprout & Chickpea Bake.

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1-Pan Vegan Chickpea Ratatouille

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★★★★★

5 from 2 reviews

• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 2-3 servings
• Diet: Vegan

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Description

Easy 1-pan vegan chickpea ratatouille baked with your favorite late-summer veggies. Perfect for meal prep and easy weeknight dinners.

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Ingredients

1-Pan Vegan Chickpea Ratatouille

• 1 15 oz. can Eden Foods Organic Garbanzo Beans, drained and rinsed
• 1 small eggplant (about ~1.5 cups, cut into 1-inch cubes)
• 1 green zucchini, diced
• 1 yellow bell pepper, diced
• 1 tomato, diced
• ½ medium yellow onion, sliced into strips
• 1 TBSP avocado oil
• Himalayan sea salt, to taste
• 1 tsp dried oregano
• pinch of red pepper flakes (optional)
• 1/4 tsp garlic powder
• 1/2 cup Eden Foods Organic Crushed Tomatoes
• 1 tsp white wine vinegar

For Serving

• shredded basil
• vegan parmesan
• quinoa, millet, or grain of choice

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant, zucchini squash, bell pepper, onion, and chickpeas on the baking sheet and drizzle with avocado oil and season with salt, oregano, optional red pepper flakes, and garlic powder. Toss the vegetables to coat them in the oil and seasonings. Transfer the sheet pan to the oven to bake for 25-30 minutes.
3. Remove pan from the oven, add in diced tomato, and drizzle veggies with white wine vinegar and the crushed tomatoes.
4. Place the tray back in the oven and bake everything for an additional 5-10 minutes or until the tomatoes are slightly soft and the tomato sauce is warm and bubbling.
5. Remove the sheet pan from the oven and serve it immediately over optional grains with fresh basil and vegan parmesan.
6. Store any leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave before serving.

Notes

Recipe adapted from Love & Lemons: Roasted Chickpea Ratatouille 

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Entree, Dinner, One Pan Meal
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free Option

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!