Roasted Vegetable and Chickpea Stew

January 3, 2018

Give this tasty, simple and filling meal a try. Perfect healthy dinner for all the family to enjoy.


Serves: 4-6

Difficulty: Easy

Total time: 45 mins 


2 courgettes

1 aubergine

2-3 small red onions

2 medium carrots

3 garlic cloves, chopped

x1 400g can of chick peas, drained

x2 400g can of tinned tomatoes

Olive oil

2 tbsps tomato puree

1 tbsp honey or maple syrup

1/2 tsp chilli flakes (or if you like it spicy use 1 tsp)

Salt and pepper

Brown rice, wholemeal cous cous or quinoa to serve


Top Tip 1: Experiment with the veg you use, this recipe is versatile and doesn't need to be stuck to exactly. Any veg that doesn't go soggy when roasted will work well. For example peppers make a great addition and are shown in the recipe photos. 


1. Preheat oven to 180°c, fan, 200°c  conventional, or gas mark 6


2. Cut up all of the vegetables into bite sized chunks, then place them in an ovenproof dish/roasting tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper.