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Dinner

Ratatouille Chickpeas with Chicken Meatballs

Chicken meatballs in a ratatouille of chickpeas and vegetables. 83 g of protein for 558 kcal.

Calories
558kcal
Protein
83g
Fat
13g
Carbs
24g

Per serving, makes 1. Published 27 August 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Chicken breast mince250g
  • Onion50g
  • Basil8g
  • Garlic2 cloves
  • Courgette30g
  • Eggplant30g
  • Peppers40g
  • Olive oil3 sprays
  • Chickpeas50g
  • Water1.5 cups
  • Salt, pinchTo taste
  • Shredded tomato150g

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Method

  1. Mix the chicken breast mince with finely chopped basil and garlic, season with a pinch of salt, and shape into small meatballs.

  2. Sear them in a pan with the olive oil spray until browned on all sides. Remove and set aside. In the same pan, sauté the diced onion, courgette, eggplant, and peppers until softened.

  3. Add the shredded tomato and water, bring to a simmer, then stir in the chickpeas. Return the meatballs to the pan and simmer gently until the sauce thickens and the meatballs are cooked through.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.