Chickpea Ratatouille

Chickpea Ratatouille

4.1 32 ratings

Prep. 40 min

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...

Nourish Bowl (Diabetes)

55min

Lentil Moussaka

2u. 20min

Potato Curry Soup

35min

Eggplant Stacks

1u. 35min

Broccoli Red Lentil Soup

25min

Keto Stuffed Acorn Squash

1u. 20min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Greek Lentils and Rice

40min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Spinach with Chickpeas (Espinacas con Garbanzos)

30min

Sweet Potato Curry with Broccoli

30min

Tuscan White Bean Stew

1u.