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 recipe 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
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 2-3 servings
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Pin RecipeDescription
Easy 1-pan vegan chickpea ratatouille baked with your favorite late-summer veggies. Perfect for meal prep and easy weeknight dinners.
Ingredients
- 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, sliced
- 1 tomato, diced
- ½ medium yellow onion, sliced into strips
- avocado oil spray (optional, or sub favorite oil of choice)
- Himalayan sea salt (to taste)
- 1 teaspoon dried oregano
- a few pinches of red pepper flakes
- 1/4 tsp garlic powder
- 1/2 cup Eden Foods Organic Crushed Tomatoes
- 1 teaspoon white wine vinegar
- handful basil, sliced
- vegan parmesan
- Optional for serving: quinoa, millet, or grain of choice
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini squash, bell pepper, onion, and chickpeas on the baking sheet and spray with with avocado oil spray (optional) and season with Himalayan sea salt, black pepper and oregano.
- Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
- Remove pan from the oven, add diced tomato, and drizzle veggies with white wine vinegar and tomato sauce.
- Place back in the oven and bake for 5-10 more minutes until the tomatoes are slightly soft and the tomato sauce is warm.
- Remove from the oven and serve immediately with fresh basil and vegan parmesan and optional grain of choice.
- Store leftovers in an airtight container for up to one week.
- Category: Entree, Dinner, One Pan Meal
- 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!
Just here to leave a GOOD review! I didn’t have chickpeas on hand, so I used red beans, but it was still so delicious! Totally recommend 😉
★★★★★
Thank you so much for reviewing, Sheridan!!! I’ll have to try this with red beans sometime soon! 🙂