Chickpea & roasted vegetable stew

29 January 2019

A simple, hearty vegetarian meal that makes for a perfect winter warmer. Make use of any leftover vegetables to pack this recipe with a healthy kick.

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Nutritional highlights

Chickpeas are a legume that offer a great source of protein and fibre which is important for maintaining muscle and digestive health. Tomatoes are packing a profusion of carotenoids, these have many benefits including preservation of eye health and even decreasing the risk of certain cancers. The abundance of vegetables in this meal will have you well on your way to achieving your 5 a day!

Ingredients list

(Makes 4 servings)
Preparation Time: 10 minutes
Cooking Time: 25 minutes

  • Leftover roasted vegetables (parsnips, carrots, courgettes, aubergines)
  • 1 tsp olive oil
  • 1 red onion, sliced
  • 3 garlic cloves, crushed
  • 400g can of drained chickpeas
  • 2 x 400g of tinned tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp honey
  • Pinch chili flakes

Method

Into a large saucepan add the oil and the sliced onion and cook for 5 minutes or until softened. 

Add the crushed garlic, chickpeas, tinned tomatoes, tomato puree, honey and chili flakes. 

Bring to the boil then reduce the temperature and simmer for 10 minutes. 

Add any leftover vegetables and cook for a further 10 minutes until softened. 

Serve with a simple side of quinoa or stuff into baked sweet potatoes. 

Calories:  Fat:  Saturates:  Total Sugar:  Salt: