Scroll Top

Roasted Vegetable & Chickpea Stew


3 garlic cloves (chopped)

2 courgettes (sliced)

1 aubergine (sliced)

1 red onion (sliced)

400g tinned chickpeas (drained)

800g tinned tomatoes

2 Tbsp tomato puree

1 Tbsp honey

Pinch of chilli flakes

Salt and pepper


Preheat oven to 180°C.

Slice the vegetables and place it in a baking tray. Pour the drained chickpeas in and add a drizzle of olive oil with salt and pepper to taste. Mix well and bake for 35 – 40 minutes.

In a pan, add the tinned tomatoes, tomato puree, honey, chilli flakes, salt and pepper. Bring it to a boil and then let simmer for 10 – 15 minutes.

Remove vegetable mixture from oven and pour over tomato mixture, stir and serve with a glass of Survivor Pinotage.

Serves: 4

Cooks in: 40 minutes

Difficulty: Easy

Pairs well with Survivor Pinotage.


Related Posts