- 1 medium courgette (zucchini)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 6 medium mushrooms
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 1 tbsp oil
- 400 g tin chopped tomatoes (~ 1 1/3 cups)
- 1 tbsp basil pesto
Cut all of the vegetables into 1cm dice (the mushrooms can be cut slightly larger). Add them all to a large baking dish (mine measured around 7 x 11 inches), along with the chickpeas. Drizzle with oil, and mix to combine.
Roast at 190°C (Gas Mark 5 / 375°F) for around an hour, stirring halfway, or until the vegetables are soft.
Add the tin of chopped tomatoes and the basil pesto to the dish, and mix well. Return to the oven for a further 30 minutes, until the sauce is thick and rich.
Nutrition Facts
Roasted vegetable ratatouille with chickpeas
Amount Per Serving (1 portion)
Calories 276
Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 1.7g9%
Cholesterol 1mg0%
Sodium 360mg15%
Potassium 800mg23%
Carbohydrates 35.2g12%
Fiber 8.5g34%
Sugar 9.6g11%
Protein 8.7g17%
Calcium 60mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.