Chickpea and Fennel Ratatouille

Name: Chickpea and Fennel Ratatouille
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