Recipe: Summer vegetable stew with chickpeas

This dish is a great summer alternative to the winter casserole – super easy to prepare and cooked in the oven in 30 minutes. It’s filling enough to eat as a meal on its own with crusty bread, or if (like Mr M) you feel cheated without meat, it goes really well with chicken or a juicy piece of steak from the barbecue.

roasted summer vegetable one pot recipe

It also tastes just as good cold, so makes a great healthy lunch time pack-up for work the next day.

Ingredients:

  • 2 courgettes
  • 2 red peppers
  • 1 red onion
  • 1 aubergine
  • 1 sweet potato
  • 2 sticks of celery
  • 2 crushed garlic cloves
  • 1 tsp coriander seeds
  • 1 400g can chickpeas
  • 1 400g can chopped tomatoes
  • Big glug of olive oil
  • chopped coriander to serve

Method

  • Roughly chop all of the vegetables into sizeable chunks.
  • Add to a roasting tin with the garlic and coriander seeds, toss everything together with olive oil and spread out in a single layer.
  • Cook in a pre-heated oven for 30 mins at 200C until the vegetables are roasted and brown at the edges.
  • Remove the tin from the oven, add the chick peas and tinned tomatoes and place on a low heat on the hob to simmer for 5 minutes.
  • Season to taste and sprinkle with chopped coriander to serve.

Enjoy! x

Super Busy Mum
Cuddle Fairy
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9 thoughts on “Recipe: Summer vegetable stew with chickpeas

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