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Mediterranean Vegetable and Chickpea Stew

Oven roasted mediterranean vegetables come together with chickpeas, tomato sauce and herbs to form a super simple yet satisfying plant-based dinner any night of the week.
Course Main Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Nada E.

Ingredients

  • 1 eggplant cubed
  • 1 yellow and 1 green bell pepper roughly chopped
  • 1 medium red onion roughly chopped
  • 1 1/2 cups butternut squash cubed (or 1/2 a medium butternut squash)
  • 1 large or 2 small zucchinis sliced
  • 3 cloves of garlic smashed with skins on
  • 1 tbsp oregano or dried mixed herbs I used a combination of oregano, thyme, parsley and rosemary
  • 2 tbsp fresh parsley finely chopped
  • 1-2 tbsp coconut oil
  • 1 can of organic tomato sauce or chopped tomatoes
  • 1 can of chickpeas or 1 1/2 cups boiled chickpeas
  • Sea salt and black pepper to taste
  • 1/2 cup vegetable stock optional

Instructions

  • Preheat your oven to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some sea salt, black pepper and dried herbs of choice. Roast for 20-25 minutes until vegetables are soft and fragrant - keep in mind you don't want them too overcooked as they will get a chance to cook some more on the stove.
  • Once done, add your tomato sauce, roasted vegetables, and chickpeas to a large pot on medium heat. Season as needed with additional herbs and allow to simmer for about 5 minutes. If you prefer a more liquid-y stew, add in the vegetable stock and stir through.
  • Serve on a bed of baby spinach with some brown rice or quinoa (or both!) on the side.