Chickpea Ratatouille

Chickpea Ratatouille

4.0 30 rating

Prep. 40min

Total 1 h

6 portions

Ingredients

eggplant diced (approx. 1 eggplant)
12 - 14 oz
bell peppers cut into strips (approx. 2 peppers)
10 oz
zucchini sliced (½ in. rounds) (approx. 2 zucchini)
10 - 12 oz
extra virgin olive oil plus extra to drizzle
3 tbsp
garlic cloves
5
fresh basil stalks and leaves separated
3 - 4 sprigs
red onion cut into pieces
4 oz
extra virgin olive oil
½ oz
fresh tomatoes large diced (approx. 2 tomatoes)
10 oz
canned chopped tomatoes undrained
14 oz
balsamic vinegar
1 ½ tbsp
French green beans trimmed and cut into halves
10 oz
canned garbanzo beans drained
14 oz
pitted Kalamata olives
3 oz
salt to season
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Sodium 271.2 mg

Protein 13.1 g

Calories 1592.5 kJ / 380.6 kcal

Fat 14.2 g

Fibre 22 g

Saturated Fat 2.5 g

Carbohydrates 62.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Healthy Happy Gut 11 Recipes
United States

You might also like...

Vegetable Pot Pie with Parmesan Drop Biscuits

1 h 50min

Eggplant and Lentil Salad

40min

West African Peanut Soup with Chicken

50min

Broccoli Red Lentil Soup

25min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Potato Curry Soup

35min

Spicy Eggplant, Chickpeas and Chicken

30min

Sweet Potato Curry with Broccoli

30min

Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette

20min

Risotto with Spinach and Peas

30min

Curried Lentils

5 h 15min

Tuscan White Bean Stew

1 h