Roast Veggie and Chickpea Stew - Greenspoon

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Roast Veggie and Chickpea Stew

Roast Veggie and Chickpea Stew

Course: Recipes, Main

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

Directions

  • 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.

Shop the Ingredients

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