Roast Veg and Chickpea Stew
This is one of my favourite dinners to make at this time of 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. I think it tastes great with a simple side of quinoa or added into roast sweet potatoes.
This is one of my favourite dinners to make at this time of 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. I think it tastes great with a simple side of quinoa or added into roast sweet potatoes.
- Carbohydrate 9.6029 g
- Cholesterol 0 mg
- Fat 0.316966666666667 g
- Fiber 4.1671667766571 g
- Protein 2.01006666666667 g
- Saturated Fat 0.0642616666666667 g
- Serving Size 1 1 Serving (177g)
- Sodium 21.6284288194445 mg
- Sugar 5.4357332233429 g
- Trans Fat 0.100478333333333 g
- Calories 42 calories
Step-by-step
- Preheat oven to 180c, fan.
- Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chickpeas and a good drizzle of olive oil, salt and pepper – give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35-40 minutes.
- While your vegetables are cooking place your tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat. Bring to the boil and then reduce the temperature and leave to simmer for 10-15 minutes.
- Once your vegetables and chickpeas are cooked, stir them through the tomato mixture and enjoy!
My Go-To Comfort Food: Roast Veg and Chickpea Stew
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. The last thing I want to spend my precious evening hours doing is slaving over a hot stove. That's why I've developed a repertoire of quick, easy, and incredibly satisfying meals that the whole family loves. This Roast Veg and Chickpea Stew is a firm favorite, and I'm thrilled to share it with you.
This recipe is a lifesaver. It's packed with flavor, brimming with vegetables (hitting that all-important five-a-day goal effortlessly!), and incredibly versatile. The beauty of it lies in its simplicity. The roasting process brings out the natural sweetness of the vegetables, creating a depth of flavor that's hard to match. The addition of chickpeas provides a satisfying protein boost, making it a complete and balanced meal. I often serve this stew alongside a simple side of fluffy quinoa for extra texture and nutrients, or I'll spoon it over some roasted sweet potatoes for a truly decadent treat.
What I particularly love about this recipe is its adaptability. Feel free to experiment with different vegetables based on what's in season or what you have on hand. Adding things like bell peppers, carrots, or butternut squash would be delicious. You can also adjust the spice level to your preference – a dash of smoked paprika adds a wonderful smoky dimension, while a pinch of cayenne pepper will give it a little kick. It's a recipe that truly allows you to personalize it to your taste.
The best part? This stew is just as delicious reheated the next day. In fact, I often find the flavors deepen and meld together even more beautifully overnight. It's the perfect make-ahead meal for busy weeknights or prepping for lunches during the week. Simply store leftovers in an airtight container in the refrigerator for up to three days. Reheating is quick and easy – a few minutes in the microwave or on the stovetop is all it takes to bring it back to its comforting warmth.
So, the next time you're looking for a healthy, flavorful, and convenient dinner that's both satisfying and easy to make, give this Roast Veg and Chickpea Stew a try. It's a recipe that will become a staple in your kitchen, just as it has in mine. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With a little planning and a few simple ingredients, you can create a truly delicious and nutritious meal that the whole family will enjoy.
Beyond the Dinner Table: This stew isn't just limited to weeknight dinners. It's also perfect for potlucks, gatherings, or even a cozy night in. Its hearty nature and vibrant colors make it a visually appealing dish that's sure to impress. Pack a portion in a thermos for a healthy and satisfying lunch on the go. The possibilities are endless!
Tips and Tricks:
- For extra flavor, try using different types of olive oil, such as a fragrant herb-infused oil.
- If you don't have maple syrup, honey works just as well.
- Adding a squeeze of lemon juice at the end brightens up the flavors.
- Don't be afraid to experiment with different spices and herbs to create your own unique twist.
- For a creamier stew, blend a portion of the cooked vegetables before adding them to the tomato sauce.
Enjoy this wonderful, healthy, and simple recipe!
