Ingredients

The following ingredients have 4 Servings
  • 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
  • 3/4 pound zucchini, cut into large chunks
  • 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
  • 1 onion, sliced
  • 2 red or yellow bell peppers, cored, seeded and sliced
  • 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
  • 5 garlic cloves, halved
  • 1 teaspoon salt, more to taste
  • Black pepper to taste
  • 1/4 cup olive oil
  • 3 cups cooked or canned chickpeas, drained
  • 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

Instruction

  • Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
  • Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
  • Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.