Chickpea Ratatouille

Chickpea Ratatouille

5.0 1 valoración

Prep. 40min

Total 1h

6 portions

Ingredientes

extra virgin olive oil
4 tbsp
eggplant, medium-sized (large), cut into pieces (3-4 cm)
1
red bell peppers cut into strips (1-2 cm)
2
zucchini (medium), cut into slices (1 cm)
2
lemon peel no white pith
1
garlic cloves
5
basil, fresh stalks only, cut into thirds, leaves reserved
3 - 4 sprigs
red onion (large), cut into quarters
1
tomatoes cut into pieces
2
chopped tomatoes, canned
400 g
balsamic vinegar
1 ½ tbsp
green beans, fresh trimmed and cut into smaller pieces
300 g
chickpeas, canned rinsed and drained (from a 540 mL can)
250 - 300 g
salt to taste
extra virgin olive oil for drizzling
black pepper, ground to taste

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 162.6 mg

Proteína 9.1 g

Calorías 1138.4 kJ / 272.1 kcal

Grasa 11.3 g

Fibra 11.9 g

Grasas saturadas 1.6 g

Carbohidratos 37.1 g

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