Chickpea Ratatouille

Chickpea Ratatouille

5.0 1 rating

Prep. 40 min

Total 1 h

6 portions

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

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

Wellness at the Table 14 Recipes
Canada

You might also like...

Green Power Smoothie Bowl

5 min

Brazilian-style Beetroot and Carrot Salad

30 min

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

25 h

Maple-Dijon Vinaigrette

15 min

Hash Browns with Scrambled Tofu

25 min

Leek and Fennel Goat's Cheese Tarts (TM5)

45 min

Peeler Roasted Carrots with Mint and Thyme (TM5) Metric

30 min

Vegetable Pot Pie with Parmesan Drop Biscuits

1 h 50 min

Whole Chicken with Ratatouille

1 h

Quick and Spicy Black Beans

20 min

Dhaba Style Chicken Masala

No ratings

Basmati rice in Varoma bundt tin

35 min