french

Ratatouille with Chickpeas and Herbed Couscous

Name: Ratatouille with Chickpeas and Herbed Couscous
Yield: 1 serving
Cuisine: french
Ingredients: 14 g olive oil; 71 g onion, diced; 142 g eggplant, diced; 142 g zucchini, diced; 195 g tomatoes, chopped; 5 g garlic, minced; 2 g thyme, dried or fresh; 124 g cooked chickpeas, drained; 49 g couscous (dry); 9 g parsley, chopped; 13 g lemon juice; 2 g salt

This simmered dish pairs cooked chickpeas, drained with couscous, onion, diced and eggplant, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Vegan Heart friendly High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

102 g Carbohydrates

19 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

14g olive oil 124 kcal
71g onion, diced 28 kcal
142g eggplant, diced 36 kcal
142g zucchini, diced 24 kcal
195g tomatoes, chopped 35 kcal
5g garlic, minced 7 kcal
2g thyme, dried or fresh 2 kcal
124g cooked chickpeas, drained 203 kcal
49g couscous (dry) 181 kcal
9g parsley, chopped 3 kcal
13g lemon juice 4 kcal
2g salt 0 kcal

Cooking instructions

olive oilonionsalt
Heat olive oil in a saucepan over medium heat; cook onion with a pinch of salt until translucent, 4 to 5 minutes.
eggplantzucchini
Add eggplant and zucchini; cook 6 to 8 minutes, stirring, until starting to soften.
tomatoesgarlicthyme
Add tomatoes, garlic, thyme, and black pepper; simmer uncovered until saucy and tender, 12 to 15 minutes.
cooked chickpeassalt
Stir in chickpeas and warm through for 2 minutes; adjust salt.
couscous (dry)
Meanwhile, pour boiling water over couscous in a bowl, cover 5 minutes, then fluff with a fork.
couscous (dry)parsleylemon juice
Stir parsley and lemon juice into the couscous. Serve ratatouille over couscous.