Chickpea ratatouille (gut health)

Chickpea ratatouille (gut health)

4.2 151 rating

Prep. 40min

Total 1 h

6 portions

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

Fiber 11.7 g

Saturated fat 2.8 g

Carbohydrates 23 g

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Also featured in

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Australia and New Zealand

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