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Preheat oven to 375°F.
Combine chickpeas, reserved ¼ cup chickpea liquid, and ¼ teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds.
Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish.
Starting at outer edge of dish, arrange groupings of two or three slices of each vegetable, layering and overlapping slightly, in two concentric circles, using chickpea puree to steady slices.
Tuck remaining vegetable slices in center to fill up dish.
Stir together cheese and thyme in a small bowl.
Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt.
Scatter cheese mixture and garlic over tian.
Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes.
Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes.
Serve warm or at room temperature.