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Chickpea and Fennel Ratatouille
  • Fennel
  • Vegetables
Serves:   4
(serving size: 2 cups)

  • Prep Time:   10 minutes
  • Cook Time:   50 minutes
  • Total Time:   1 hour


1 Eggplant cut into large chunks

2 Zucchini, cut into large chunks
1 pound Plum Tomatoes cored and chopped or 1 28 ounce can drained if fresh are not available
1 Onion sliced
2 red or yellow Bell Peppers, cored, seeded and sliced. A green Bell Pepper will work as well if you don't have red or yellow.
1 Fennel bulb, 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 free thyme or rosemary or 2 Tablespoons chopped basil or parsley


Heat oven to 425 degrees. Combine all ingredients except oil, chickpeas, and herbs in a large roasting pan.  Drizzle with oil and toss to combine.

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, 5-10 minutes.  Add herbs and stir.  Taste and adjust seasoning and serve hot, warm or at room temperature.

Adapted from by Mark Bittman

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