Roast Veggie and Chickpea Stew

INGREDIENTS

Olive or canola oil
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
400g can of chickpeas, soaked and cooked
2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
Pinch of chilli flakes / slices of fresh chilli
Salt and pepper

 

METHOD

Preheat oven to 180c, fan setting. Place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper. Give everything a really good mix, before placing in the oven for 35-40 minutes. While the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat. Bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes. Once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.

 

For original recipe, and more yuumminess, go to Deliciously Ella.

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