Crock Pot, Instapot & Airfryer Recipes




Vegetarian Crock Pot Recipes


Try This Easy Ratatouille with Garbanzo Beans Recipe

Ratatouille with beans and chickpeas

Try This Easy Ratatouille with Garbanzo Beans Recipe

If you watched the Pixar film of the same name as a child, chances are good you've always wanted to make your own ratatouille. Ratatouille isn't as hard to make as you might think. You don't need to be a pro chef (or a rat surprisingly skilled at cooking!) to make a wonderful ratatouille dish.

This recipe uses a slow cooker to help make the perfect meal. You'll have to do some prep before transferring everything to the slow cooker, so make sure to set aside enough time to do that. This recipe can cook for a full work day if you set it to low, or if you need it done sooner it can cook in four and a half to five hours on high.

We've added garbanzo beans to this recipe for extra nutrition and to pad out the meal a bit. The use of garbanzo beans really elevates the ratatouille to new heights. Garbanzo beans are cheap and easy to come by, so this addition won't add on a lot to your grocery budget.

There are a lot of ingredients needed for this recipe, but each one plays a pivotal role in ensuring the dish turns out just right. Take your time and make sure you have each ingredient before beginning to cook! Follow the steps as written, and before you know it you'll be making ratatouille as good as what they make in restaurants!

Ratatouille with Garbanzo Beans


3 tablespoons olive oil, divided
4 cloves garlic minced
1 yellow onion, cut into ½-inch pieces
4 small Italian eggplant, peeled and chopped into ¾– to 1-inch pieces
Salt and black pepper to taste
1 red pepper, seeded and cut into ¾– to 1-inch pieces
1 yellow pepper, seeded and cut into ¾– to 1-inch pieces
1 orange pepper, seeded and cut into ¾– to 1-inch pieces
3 small zucchini, cut into ¾-inch pieces
1 can (15 to 20 ounces) garbanzo beans, rinsed and drained
2 cups crushed tomatoes
¼ cup fresh basil leaves
2 tablespoons chopped fresh thyme
½ to 1 teaspoon crushed red pepper flakes
Fresh basil leaves for garnish (optional)


1. Heat 1 tablespoon oil in skillet on medium-low. Add garlic and onion and cook for 2 to 3 minutes or until translucent. Add eggplant, season with salt and black pepper, and cook for 1 to 2 minutes. Turn heat to low and cover. Cook until eggplant is tender, 4 to 5 minutes. Transfer to the slow cooker.

2. Add peppers, zucchini, and garbanzo beans to slow cooker.

3. Combine tomatoes, basil, thyme, pepper flakes, and remaining 2 tablespoons oil in medium bowl. Blend and pour into slow cooker. Stir together all ingredients.

4. Cover; cook on low for 7 to 8 hours or on high for 4 ½ to 5 hours or until vegetables are tender. Adjust seasonings. Garnish with basil, if desired.

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