Chickpea and Roasted Veg Stew

a big bowl of veggie goodness please…

Chickpeas. The benefits are endless. An amazing source of fibre which is important for maintaining a healthy digestive system. Protein packed and full of other nutrients including magnesium, vitamin b6, vitamin c, iron, potassium, calcium, phosphorus and zinc. They are a very versatile ingredient to be used in cooking and baking (will share with you some chickpea brownies soon). Cheap to buy, chickpeas can be eaten hot, cold, canned, dried or roasted. And praise the lord for hummus! Also did you know, the juice (aquafaba) that chickpeas sit in when they are canned have a variety of uses as well. One being an egg white alternative. Perfect for making plant based meringues.

I could go on, but enough about chickpeas. This gluten-free, dairy-free and meat-free dish is so easy to make and requires no culinary skills. It’s a perfect dish to chuck in the oven and forget about (well for half an hour). You can adjust the tomato-y sauce to your spice preference and cut your vegetables into shapes and sizes of choice. I went for slices.

This dish is super filling and leaves you feeling satisfied for a long time, mainly because of the chickpeas. I either serve with quinoa or bulgur wheat (cooked in vegetable stock), rice or kale for it to be a little lighter. I also think it would be lovely with pasta. Coriander would probably be nice on top, but coriander is the devil and won’t be found in our kitchen.

Again this is a great dish for batch cooking. Plus I’ve tasted it on toast the next morning for breakfast and it was so good! (don’t judge)

feeds 4 people
takes approx. 40 minutes in total.

Ingredients
1 courgette

1 red onion (diced)
1 red pepper
1 aubergine
2 cans of chickpeas (drained and rinsed)
2 cans of tinned tomatoes
3 garlic cloves (crushed/chopped)
1 tablespoon of paprika

1 teaspoon of harissa paste
2 tablespoons of tomato puree
salt and pepper
pinch of chilli flakes (optional)
oil of choice (I used olive)

Method
1. Preheat oven to 180°C/350°F.
2. Slice courgettes, peppers and aubergines into place onto baking tray or 2 with chickpeas.
3. Give your veg a drizzle of oil, pinch of salt and pepper and shake about before placing in oven for around 20 minutes.
4. Whilst your veg is roasting, heat a pan on a medium heat with some oil. Saute your onions and garlic with a drizzle of oil until browned then add your tinned tomatoes, paprika, tomato puree, harissa paste and chilli flakes (if using).
5. When your veg is cooked  take out of the oven and place into the pan with your sauce.
5. Stir well and season with salt and pepper.
6. Bring to the boil and then reduce the temperature to low and leave to simmer for 5-10 minutes.
7. Serve with side of your choice. I used quinoa.

Notes
Feel free to adjust quantities of vegetables to your liking.
Leftovers will last in fridge for 3 days.

Please let me know your thoughts 🙂

Enjoy!

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