Chickpea and Fennel Ratatouille Recipe

Ingredients

• 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