Chickpea and Fennel Ratatouille

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

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

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

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.

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?

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!

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.

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.

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.