Chickpea ratatouille with chicken meatballs

Ingredients:

•     Chickpeas
•     3 cloves garlic
•     1 package chicken mince 200g
•     1 Squash
•     1 eggplant
•     1 bunch rosemary
•     1 big tomato
•     2 teaspoons olive oil, sea salt and black pepper
•     Apple vinegar
•     Cumin

Instructions: Preheat the oven to 180 degrees and peal the garlic.

Chickpeas
Drain the chickpeas and rinse them. Boil them in a pot with fresh water for about 45 minutes. Salt the cooking water toward the end of cooking time. Drain the chickpeas and season with 1 teaspoon olive oil, salt, pepper, vinegar and ½ garlic.

Meatballs
Mix the minced chicken with salt, pepper ½ garlic and cumin. Shape the meatballs and bake them for 20-25 minutes until firm and cooked through.

Vegetables
Wash all vegetables and cut the squash and eggplant into cubes. Finely chop the rosemary. Mix the squash and eggplant with rosemary and 1 tsp olive oil, salt and pepper. Put them in an ovenproof dish and bake them together with meatballs for 15-20 minutes until soft and golden.

Cut in the tomatoes into quarters and salt and pepper them.
Mix the chickpeas with the baked vegetables and tomatoes and top with meatballs.

Calories: 350 
Serves: 2

Time: 50 minutes

Health benefits: chickpeas are known for their high protein and fiber content, and also contain several key vitamins and minerals known to benefit human health. Some of the possible health benefits are diabetes, bone health, cancer, inflammation, digestion etc.