Chickpea Ratatouille

Chickpea Ratatouille

4.0 35 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

Gut-friendly 11 Recipes
United States

You might also like...

Show all

Pesto Pasta Salad

30 min

Kids Rainbow Veggie Pizza

1 h 40 min

Broccoli Pizza Crust with Cheese

1 h

Coconut Dhal

25 min

Ramen Noodle Soup

40 min

Potato Pancakes

45 min

Tagliatelle with Pea Pesto and Poached Eggs

45 min

Vegan "Beefy" Burger

1 h 40 min

Tofu Ramen Bowl

55 min

Vegetarian Chili

50 min

Eggplant Sauté

30 min

Pasta with Beet Sauce and Feta

40 min

Show all