Ratatouille With Chickpeas — Crock-Pot

Prep time: 15 mins

Cook time: 4 hrs

Servings: 6


1 tablespoon vegetable oil

1 onion, chopped

4 garlic cloves, minced

6 cups eggplants, cubed (one large)

2 teaspoons basil (dried)

1 teaspoon oregano (dried)

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1 red pepper

1 yellow pepper

2 zucchini

1⁄3 cup tomato paste

1 (19 ounce) can chickpeas, drained and rinsed

1 (28 ounce) can tomatoes

1⁄4 cup fresh basil or 1⁄4 cup fresh parsley, chopped


  1. In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
  2. Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
  3. Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.