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Chickpea ratatouille (gut health)

Chickpea ratatouille (gut health)
4.1 165 ratings
Prep. 40 min
Total 1 h
6 portions
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Ingredients

  • extra virgin olive oil plus extra for drizzling
    4 tbsp
  • eggplant (large), cut into pieces (3-4 cm)
    1
  • capsicums cut into strips (1-2 cm)
    2
  • zucchini (medium), cut into slices (1 cm)
    2
  • lemon zest only, no white pith
    1
  • garlic cloves
    5
  • fresh basil stalks and leaves separated
    3 - 4 sprigs
  • red onion (large), cut into quarters
    1
  • fresh tomatoes cut into pieces
    2
  • canned chopped tomatoes
    400 g
  • balsamic vinegar
    1 ½ tbsp
  • fresh green beans trimmed and cut into halves, if preferred
    300 g
  • pitted Kalamata olives drained
    80 g
  • canned chickpeas rinsed and drained (approx. 250 g after draining)
    400 g
  • salt to taste
  • ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 305.5 mg
Protein 8.7 g
Calories 1379.5 kJ / 328.4 kcal
Fat 19.8 g
Fibre 11.7 g
Saturated Fat 2.8 g
Carbohydrates 23 g

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