Chickpea & Fennel Ratatouille Recipe

Submitted by Anne Ross, Messiah Village Resident

Anne’s daughter-in-law shared this recipe with Anne, originally found online from
The New York Times, after making it for the family. Anne says it’s easy to make,
nutritious, and delicious, and it has become a cool-weather favorite of hers.

Serves: 4

INGREDIENTS

• 1 lb eggplant (smaller is better), peeled if you like, and cut into large chunks
• 3/4 lb zucchini, cut into large chunks
• 1 lb Roma (plum) tomatoes, cored and chopped OR one 28 oz can, drained
• 1 yellow onion, sliced
• 2 red or yellow bell peppers, cored, seeded, and sliced
• 1 fennel bulb (about 1 lb), trimmed and cut into large chunks
• 5 garlic cloves, halved
• 1 tsp salt, more to taste
• Black pepper to taste
• 1/4 cup olive oil
• 3 cups (two 15 oz cans) cooked or canned chickpeas, drained
• 1 tbsp chopped fresh thyme or rosemary OR 1/2 cup chopped fresh basil or parsley

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Prep and combine all the ingredients listed above in a roasting pan or on a large cookie sheet, except for the oil, chickpeas, and herbs. When the ingredients are on the baking sheet, drizzle with the 1/4 cup of olive oil, and toss to combine.
3. Transfer to the oven to roast, stirring occasionally until the vegetables are lightly browned, tender, and some water has been released from the tomatoes to create a sauce—approximately 35-40 minutes.
4. Add the chickpeas to your roasting pan or cookie sheet, stir, and return to the oven until the chickpeas are heated through—approximately 5-10 minutes.
5. Add herbs and stir to combine. Taste and adjust seasoning as needed, and serve in bowls. It can be enjoyed hot, warm, or at room temperature.

Read the full Fall 2024 Edition of Unscripted.