Roasted Vegetable & Chickpea Stew
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 2 courgettes
- 1 aubergine
- 1 small red onion
- 3 cloves garlic
- 240g canned chickpeas
- 1 x 14 oz tin chopped tomatoes
- 2 tablespoons tomato purée
- 1 tablespoon maple syrup
- pinch of dried red chilli flakes
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180C (350F), fan setting.
Step 2
Place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
Step 3
Give everything a really good mix, before placing in the oven for 35-40 minutes.
Step 4
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.
Step 5
Bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
Step 6
Once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.
Step 7
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