Balsamic-roasted Ratatouille with Chickpeas (1 Hour) (302Kcal) 4 Servings


  • 1 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tsp Lemon zest
  • 10g Finely chopped parsley
  • Salt + Pepper
  • 400g of Chopped pumpkin (if you can’t get a fresh pumpkin, canned is fine too)
  • 820g Canned chopped tomato
  • 400g Canned chickpeas
  • 1 Red pepper, de-seeded and chopped coarsely
  • 1 Red onion, sliced thinly
  • 2 Courgettes, sliced thickly
  • 1 Aubergine, chopped coarsely
  • 150g Button mushrooms


  • Preheat the oven to 200°C Fan -220°C Gas 7
  • Cook the onions in a seperate pan until soft and tender. Transfer onions to a baking dish along with the pumpkin, courgette, mushrooms, pepper, aubergine and add the vinegar. (Roast in the oven for 40 minutes uncovered or until you think the vegetables are tender)
  • Add the canned tomatoes and chickpeas and continue to roast for another 10 minutes, add salt and pepper.
  • Serve the ratatouille with parsley and lemon zest