Roast Veggie and Chickpea Stew


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



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.




Eliad Extra Virgin Olive Oil

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