Chickpea Pepper Roast

A satisfying combo of chickpeas, grilled zucchini and romanesco infused with Mediterranean flavours. Coated in a slightly smoky bell pepper sauce, roasted to perfection with every bite.

7,99€8,99€

VeganLow in saturated fatsLow sugarSource of fibreSource of proteinWithout corianderNot spicy
protein11,3
fat14
kcal346
carbs38,7

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.

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.

Typical values100gPortion (450g)
Energy (kj/kcal)321/771447/346
Fat (g)3,114
of which saturated fatty acids (g)0,52,3
Carbohydrates (g)8,638,7
of which sugar (g)2,310,4
Dietary fiber (g)2,29,9
Protein (g)2,511,3
Salt (g)0,572,57

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.

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