roasted chickpea ratatouille
Serves: serves 2 as a meal (3-ish as a side)
  • 1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
  • 2 roma tomatoes, cut into 1 inch wedges
  • 2 cups chopped zucchini/yellow squash
  • ½ medium yellow onion, sliced into strips
  • ½ cup canned chickpeas, drained & rinsed
  • 1-2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon white or red wine vinegar
  • 2 cloves garlic, minced
  • a few pinches of red pepper flakes
  • a few leaves of basil, sliced
  • (optional): cooked millet or crusty bread on the side
  1. Preheat oven to 425.
  2. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
  3. Remove from oven. (Still on the baking sheet), drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy).
  4. Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain (or protein) of your choice (millet is pictured).
Recipe by Love and Lemons at