Easy Roast Veg and Chickpea Stew | Deliciously Ella | Vegan and Gluten Free

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes enhance flavor while tomato paste is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Preheat the oven to 180 degrees fan.

Cut the aubergine into bite-sized chunks and the zucchini into half-moon shapes.

Add salt, black pepper, and olive oil to the chopped vegetables and chickpeas.

Roast the mixture in the oven for about 35 to 40 minutes until tender but with a bit of bite.

In a pan, heat olive oil and add chopped red onion and garlic, cooking until softened for about 5 minutes.

Add two tins of canned tomatoes, tomato puree, a drizzle of maple syrup, chilies, and black pepper to the pan.

Cover and let the sauce simmer for about 15 minutes.

Combine the roasted vegetables and chickpeas with the sauce and let cook for another 5 minutes to absorb flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary