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Chickpea Ratatouille

Chickpea Ratatouille
4.3 3 ratings
Prep. 40min
Total 1 h
6 portions
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Ingredients

  • extra virgin olive oil
    4 tbsp
  • eggplant, medium-sized (large), cut into pieces (3-4 cm)
    1
  • red bell peppers cut into strips (1-2 cm)
    2
  • zucchini (medium), cut into slices (1 cm)
    2
  • lemon peel no white pith
    1
  • garlic cloves
    5
  • basil, fresh stalks only, cut into thirds, leaves reserved
    3 - 4 sprigs
  • red onion (large), cut into quarters
    1
  • tomatoes cut into pieces
    2
  • chopped tomatoes, canned
    400 g
  • balsamic vinegar
    1 ½ tbsp
  • green beans, fresh trimmed and cut into smaller pieces
    300 g
  • chickpeas, canned rinsed and drained (from a 540 mL can)
    250 - 300 g
  • salt to taste
  • extra virgin olive oil for drizzling
  • black pepper, ground to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 162.6 mg
Protein 9.1 g
Calories 1138.4 kJ / 272.1 kcal
Fat 11.3 g
Fibre 11.9 g
Saturated Fat 1.6 g
Carbohydrates 37.1 g

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Also featured in

Wellness at the Table 14 Recipes
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