Ratatouille With Chickpeas -- Crock-Pot

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.

Ingredients Nutrition


  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.
Most Helpful

We enjoyed this even though I didn't have all the veggies but added another can of tomatoes (mine were 14.5 oz cans) and also added some macaroni (about 1/2 a box). Thanks for sharing!

ellie_ October 13, 2011

Followed instructions as printed. Extremely dried out.
I had to toss all the leftovers, no one was willing to eat any of it again

CassieCasserole June 27, 2011

I followed other's suggestions and only browned the onion first. I thought the eggplant was cooked well (not overcooked) after 4 hours on low. I think it might have created more liquid though as it cooked. It would have been good to serve this over rice for that reason. I used less salt and more parsley.

Maito February 28, 2010