Recipe: Ratatouille Z’paghetti with Chickpeas
One of the many great recipes from Lisa Lillien’s new Clean & Hungry recipe collection.
Monica Reinagel, MS, LD/N, CNS
Lisa Lillien’s new Clean & Hungry recipe collection showcases the Hungry Girl’s legendary talent for creating big, satisfying portions with surprisingly few calories. And the new emphasis on whole and minimally processed foods makes these calorie-conscious recipes even more appealing.
This recipe is every bit as satisfying as a plate full of pasta, but instead of all those refined carbs you’re filling up on fresh vegetables and legumes. I actually bought an inexpensive spiralizer in order to try some of Lisa’s recipes and I’m now a total convert. Spiralized zucchini is nothing short of a miracle.
Don’t miss my interview with Lisa on this week’s Nutrition Diva podcast.
Ratatouille Z’paghetti with Chickpeas
Ingredients:
- 2 cups cherry tomatoes
- 1 teaspoon olive oil
- 4 cups cubed eggplant
- 1 cup chopped onion
- 1/4 teaspoon each salt and pepper
- 28 ounces (4 medium zucchini)
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons tomato paste
Directions:
- Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray
- In a medium bowl, top tomatoes with olive oil and toss to coat
- Lay tomatoes on one half of the baking sheet and eggplant and onion on the other half. Mist eggplant and onion with nonstick spray. Sprinkle everything with salt and pepper.
- Bake until tomatoes burst and all veggies have softened and slightly blackened, 20 to 25 minutes
- Meanwhile, use a spiral vegetable slicer to cut zucchini into spaghetti-like strands.
- Transfer cooked veggies and any juices to a medium-large bowl. Add chickpeas and tomato paste and stir to combine.
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Add zucchini noodles and sprinkle with remaining 1/8 teaspoon salt and pepper. Cook, stirring, for 2 minutes.
- Add veggie-chickpea mixture to the skillet. Cook and stir until noodles have slightly softened and entire dish is hot and well mixed, about 2 more minutes.
Makes 2 servings, each 315 calories. 6 g fat, 546 mg sodium, 60 g carbs, 19 g fiber, 15 g protein.
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About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.