Sheet-Pan Ratatouille with Crispy Chickpeas

Instructions

1. 1

   Arrange racks in the top and bottom thirds of the oven and heat to 425°F. Pat the chickpeas dry on a clean towel and let them air-dry while you prep the vegetables — the drier they are, the crispier they'll get.

2. 2

   Toss the zucchini, eggplant, pepper, garlic, 5 tablespoons olive oil, and 1/2 teaspoon salt on a rimmed baking sheet and spread in a single layer. Roast on the bottom rack for 30 minutes, stirring halfway through.

3. 3

   Stir in the tomatoes and herb sprigs, scatter the onion on top, drizzle with a little more oil, and sprinkle with more salt. Roast 10 more minutes.

4. 4

   Meanwhile, toss the chickpeas with the remaining 3 tablespoons oil, cumin, fennel seeds, cayenne, and remaining 1/2 teaspoon salt on a separate sheet pan.

5. 5

   Stir the vegetables and reduce the oven to 375°F.

6. 6

   Put the chickpeas on the top rack. Continue roasting both pans, stirring the vegetables once or twice and shaking the chickpea pan, until the vegetables are tender, the chickpeas are crisp, and everything is golden, 30 to 40 minutes.

7. 7

   Serve the ratatouille topped with the chickpeas, with basil leaves or lemon wedges alongside.