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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (852g) Recipe makes 4 servings |
||
| Calories 390 | ||
| Calories from Fat 69 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1218mg | 50% | |
| Potassium 2194mg | 62% | |
| Total Carbohydrate 70.0g | 23% | |
| Dietary Fiber 11.3g | 45% | |
| Sugars 22.1g | ||
| Protein 18.4g | 36% | |
Ingredients
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 large eggplant, cubed
- 1 zucchini, thickly sliced
- 1 red bell pepper, cut into thin strips
- 1 (400 g) can chickpeas, drained and rinsed
- 1/2-1 cup water
- 1 (700 ml) jar pasta sauce
- 1 teaspoon Italian herb seasoning
- 1 kg broccoli floret, steamed until tender, to serve
- lemon wedge, to serve
Directions
1
Saute onion and garlic in oil for 2 minutes.2
Add all remaining ingredients and reduce heat.3
Simmer for 20 minutes.4
Serve alongside the steamed broccoli with lemon wedges.
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