Roast Veg & Chickpea Stew

Total time: 50 mins
Serves: 4


  • 2 courgettes, sliced
  • 1 aubergine, sliced
  • 1 red onion, sliced
  • 3 garlic cloves, chopped
  • 1 x 400g can of chick peas, drained
  • 2 x 400g can of tinned tomatoes
  • 2 tablespoons of tomato puree
  • 1 tablespoon of honey or maple syrup
  • Pinch of chilli flakes
  • Salt and pepper



  1. Preheat oven to 180°C.
  2. Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper – give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35-40 minutes.
  3. While your vegetables are cooking place your tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat. Bring to the boil and then reduce the temperature and leave to simmer for 10-15 minutes.
  4. Once your vegetables and chick peas are cooked, stir them through the tomato mixture
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