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Roast Veg & Chickpea Stew

By 21st September 2020Recipes


  • 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
  • x1 400g can of chickpeas, drained
  • x2 400g can of tinned tomatoes
  • 2 tablespoons of tomato puree
  • 1 tablespoon of maple syrup
  • Pinch of chilli flakes
  • Salt and pepper


  1. Preheat oven to 180c, 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.
  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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