Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
478
Calories
13g
Protein
17g
Fat
68g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small zucchini (about 1 pound), cut into 1-inch pieces
- 1 medium eggplant (about 1 pound), cut into 1-inch pieces
- 3 medium red bell peppers, cut into 1-inch pieces
- 3 medium onions, sliced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Vegetable oil cooking spray
- 2 cans (14 ounces each) chickpeas, rinsed and drained
- 8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces
- 1 tablespoon chopped garlic
- 1 tablespoon tomato paste
- 2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
- 3 tablespoons chopped fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes