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Chickpea Ratatouille

Chickpea Ratatouille
4.1 22 ratings
Prep. 40 min
Total 1 h
6 portions
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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

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