Ratatouille with Chickpeas Crock Pot
Dive into the vibrant flavors of Mediterranean cuisine with this hearty Ratatouille with Chickpeas made in a crock pot. This vegan, gluten-free dish features a medley of tender eggplant, zucchini, yellow squash, and bell peppers, slow-cooked to perfection alongside juicy Roma tomatoes and protein-packed chickpeas. Infused with aromatic garlic, onion, and a blend of dried herbs like thyme, oregano, and basil, this recipe delivers rich, comforting flavor with every bite. The easy crock pot method ensures a fuss-free preparation, while a velvety tomato broth ties all the ingredients together. Garnished with fresh parsley, this colorful and healthy dish is perfect served with crusty bread, rice, or quinoa for a filling meal. Whether you’re meal-prepping for the week or hosting a cozy dinner, this slow cooker ratatouille is a deliciously nourishing option for all!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 1 medium Yellow squash
- 1 large Red bell pepper
- 1 large Green bell pepper
- 4 medium Roma tomatoes
- 1 15-ounce can Canned chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 large Onion, diced
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Dice the eggplant, zucchini, yellow squash, and bell peppers into bite-sized pieces. Cut the Roma tomatoes into quarters.
In a skillet over medium heat, warm 2 tablespoons of olive oil. Sauté the onion for 3-4 minutes, or until softened. Add the garlic and sauté for another 30 seconds.
Transfer the onion and garlic mixture to the crock pot. Add the diced eggplant, zucchini, squash, bell peppers, tomatoes, and drained chickpeas to the pot.
In a small bowl, mix the tomato paste with the vegetable broth until smooth. Stir in the dried thyme, oregano, basil, salt, and black pepper. Pour the mixture over the vegetables in the crock pot.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Gently toss to ensure the sauce coats everything evenly.
Cover the crock pot with the lid and cook on low heat for 6 hours, or until the vegetables are tender and the flavors are fully developed.
Stir the ratatouille gently before serving. Taste and adjust seasoning if needed with additional salt or black pepper.
Garnish each serving with freshly chopped parsley and serve warm. It pairs beautifully with crusty bread, rice, or quinoa.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8010 mg | 348% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 100.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5926 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
