Soups & Stewsdeliciouslyella
Roasted Vegetable & Chickpea Stew
This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. Plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 180C (350F), fan setting.
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.
3
Give everything a really good mix, before placing in the oven for ⏱️ 35-40 minutes.
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.
maple syrup1 tablespoon
5
Bring to the boil, before reducing the temperature and leaving to simmer for ⏱️ 10-15 minutes.
6
Once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.
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