Roast Veg and Chickpea Stew

Well winter is definitely here and I don’t know about you but I am seeking out warm delicious tasty and wholesome dishes to keep me feeling cozy. This #HumpDay recipe is from another one of my favourite food magicians Deliciously Ella.

One of the best things with this recipe is that you can literally add any vegetable you want! It’s one of my go-to’s when I have lots of bits and pieces in the fridge that needs to be used up. It’s so tasty and yes the kids love it. Top Tip: It’s amazing with pumpkin and spinach.


Serves 4

  • 2 zucchinis , cut into small pieces
  • 1 eggplant, cut into small pieces
  • 1 red onion, peeled and roughly chopped
  • 1 red capsicum, diced
  • 3 garlic cloves, peeled and roughly chopped – or if you are like me 6 cloves
  • 1 x 400g can of chickpeas, drained
  • 2 x 400g can of tinned tomatoes
  • 2 tablespoons of tomato puree
  • 1 tablespoon of tomato paste
  • 1 tablespoon of maple syrup or pinch of brown sugar
  • Pinch of chilli flakes (optional)
  • Olive Oil
  • Salt and pepper


  1. Preheat oven to 180c, fan setting.
  2. Place all of the vegetables in a baking tray, along with the drained chickpeas. Give everything a really good mix with a good drizzle of olive oil, salt and pepper before placing in the oven for 35-40 minutes
  3. While the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes (if using) and another pinch of salt and pepper in a pan over a medium heat.
  4. Bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
  5. Once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture. You can stir in some spinach or kale in this step too if you want even more nutrients.
  6. Serve it up on its own or with some fresh toasted sourdough. You can put it on top of cauliflower rice, sweet potato mash or top with roasted potatoes.

Some other ways that I have tried:

Instead of using the zucchini in the stew I turned it into zoodles and served the mixture over them. I have also served this over the top of mashed pumpkin, cauliflower rice, roasted baby potatoes, quinoa and barley – all options are so good. Some of my favourite add-ins are mushrooms, kale, spinach and carrot.

Why the maple syrup? Can I use something else?

The reason for adding a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. If you don’t have any maple syrup I like to use a pinch of brown sugar, however normal sugar is fine.

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