Chickpea Ratatouille

Chickpea Ratatouille

4.3 3 ratings

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

Energy 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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