“Shut the fuck up and let me bat. I’ll get it to 300” – Steve Smith

There is so much colour and flavours in this dish. You will notice that I always cook with colour and try to put as much colour and adventure in to my dishes as much as possible.

The more colourful vegetables you make as a base of your meals or diet the more you are going to reap the rewards and benefits. These colourful vegetables contain many phytochemicals (plant produced chemicals) that help prevent inflammation.

After a long intense session, there is a perfect combination of protein, iron, minerals and vitamins here in this dish to satisfy and promote healthy recovery. And most importantly, there are four portions of my five a day in this sitting.

You should be aiming to eat between 5-9 portions of fruit and vegetables a day.

Of all my recipes this is quite an easy and hassle free one to make, but believe me it is incredibly satisfying and tasty.

400g Tin Chickpeas ( 252 Calories, 4g Fat, 36g Carbs, 13.4g Protein)

1 small Onion, finely diced ( 38 Calories, 1g Fat, 8g Carbs, 1g Protein)

Handful of cherry tomatoes, chopped ( 60 Calories, 0g Fat, 1.5g Carbs, 0.5g Protein)

1 Courgette, finely chopped ( 34 Calories, 1g Fat, 3g Carbs, 2g Protein)

1 oz Mushrooms, finely diced ( 14 Calories, 0g Fat, 1g Carbs, 2g Protein)

2 tbsp Tomato puree ( 13 Calories, 0g Fat, 2g Carbs, 1g Protein)

1) Fry the Onion in a tbsp of Olive Oil for a few minutes on a medium heat until you can see a slight change in colour and beginning to soften.

2) Add the mushrooms and courgette and cook for a few minutes more until all the vegetables are beginning to soften.

3) Add the tomato purée and cook for a few minutes more.

4) Add the Chickpeas including the water so the Ratatouille has a little liquid to it. Bring to the boil and then reduce the heat and simmer for 4-5 minutes.

5) Serve garnished with Parmesan 🧀.