Chickpea Ratatouille
70 mins (prep 20, cooking 50)
15 ingredients
4 servings
We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.

Categories:  peppers , 3-steps-or-less , low-sat.-fat , <-4-hours , eggplant , low-in... , time-to-make , low-protein , vegan , low-cholesterol , zucchini , low-calorie , easy , main-dish , vegetarian , squash , vegetable , healthy-2 ,
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Serving Size (107.09 g)
Servings 4
Amount per Serving
Calories 154.17 Calories from Fat 136.35
% Daily Value *
Total Fat 15.15g 93.21%
Saturated Fat 2.12g 42.32%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 584.85mg 97.48%
Total Carbohydrate 3.88g 5.18%
Dietary Fiber 1.01 g 16.23%
Sugars 0.04 g %
Protein 2.54g 20.35%
Vitamin A 417.08IU% Vitamin C 30.17mg%
Calcium 25.16mg% Iron 0.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small eggplant, roma tomato, red bell peppers, canned, chopped fresh thyme