Chickpea Pepper Roast

Highlights

Romanesco

This pretty hybrid combines the best tastes of cauliflower and broccoli, which not only adds magnificent flavour to the dish but also looks incredible!

Bell Pepper

Juicy, red and bursting with passionate flavour, adding a great intensity to your meal!

Zucchini

Also called summer squash, zucchini are versatile and nutritious: Cut into “zoodles” they are a great low-calorie alternative to regular pasta.

Ingredients

Fried potatoes (potatoes, sunflower oil, dextrose) (14%), chickpeas (14%), grilled bell peppers (14%), romanesco (13%), grilled zucchini, water, tomatoes, red onions, tomato juice, rapeseed oil, tomato paste, vegetable stock (carrot, onion, leek, salt, water, extra virgin olive oil), garlic, salt, cumin, caraway, chili.

Nutrients

Typical values	100g	Portion (450g)
Energy (kj/kcal)	321/77	1447/346
Fat (g)	3,1	14
of which saturated fatty acids (g)	0,5	2,3
Carbohydrates (g)	8,6	38,7
of which sugar (g)	2,3	10,4
Dietary fiber (g)	2,2	9,9
Protein (g)	2,5	11,3
Salt (g)	0,57	2,57

Preparation

OVEN (RECOMMENDED):

1

Preheat the oven to 200-220°C. Put the content on a tray with parchment paper. Add 2 tbsp. of olive oil and mix. Bake for 10 min., then stir thoroughly, bake for another 10 min.

IN A PAN:

1

Cook on high heat with 2 tbsp. of olive oil for 7-9 minutes with a lid. Stir frequently.

Chickpea Pepper Roast

About the product

Romanesco

Bell Pepper

Zucchini