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Ingredients
- 4 tbsp extra virgin olive oil plus extra for drizzling
- 1 eggplant (large), cut into pieces (3-4 cm)
- 2 capsicums cut into strips (1-2 cm)
- 2 zucchini (medium), cut into slices (1 cm)
- 1 lemon zest only, no white pith
- 5 garlic cloves
- 3 - 4 sprigs fresh basil stalks and leaves separated
- 1 red onion (large), cut into quarters
- 2 fresh tomatoes cut into pieces
- 400 g canned chopped tomatoes
- 1 ½ tbsp balsamic vinegar
- 300 g fresh green beans trimmed and cut into halves, if preferred
- 80 g pitted Kalamata olives drained
- 400 g canned chickpeas rinsed and drained (approx. 250 g after draining)
- salt to taste
- ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 328.4 kcal / 1379.5 kJ
- Protein
- 8.7 g
- Fat
- 19.8 g
- Carbohydrates
- 23 g
- Fibre
- 11.7 g
- Saturated Fat
- 2.8 g
- Sodium
- 305.5 mg
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