Ratatouille with Chickpeas

Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook stirring occasionally until onion softens about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown about 2 minutes.

Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid about 5 minutes. Stir tomato sauce eggplant zucchini chickpeas parsley basil and thyme into tomato mixture; season with salt and pepper.

Cover pot with a lid; cook until vegetables are tender about 40 minutes. Remove lid and simmer ratatouille uncovered until thick about 5 minutes; adjust salt and pepper to taste.