Roasted Vegetable and Chickpea Stew

1. Preheat oven to 425. Place diced veggies on a large sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes, or until nicely caramelized. 


2. Place the veggies in a Dutch oven or large saucepan and add diced tomatoes, tomato sauce, Italian seasoning (or fresh herbs), garlic powder and garbanzo beans; stir to combine. Turn oven temperature down to 375 degrees, cover the pot with a lid and bake for 40 minutes, or until the stew has thickened and is bubbly. 


3. Serve the stew over couscous, if desired. Garnish with fresh parsley. 

Roasted Veggie and Chickpea Stew

Serves 4

All you need:

1 small red onion, diced

1 green pepper, diced

1 yellow pepper, diced

1 zucchini, diced

1 small butternut squash or 1 large sweet potato, peeled and diced 

1 small eggplant, peeled and diced 

2 tablespoons olive oil

1/2 teaspoon kosher salt

Freshly cracked black pepper, to taste

2 (14.5 oz.) cans diced tomatoes, with juice 

1 (8 oz.) can tomato sauce

2 teaspoons Italian seasoning (you can also sub fresh chopped basil and oregano if you like)

2 teaspoons garlic powder

1 (15 oz.) can garbanzo beans, drained and rinsed 

Fresh chopped parsley, for garnish 

Couscous, for serving (optional) 

All you do:

1. Preheat oven to 425. Place diced veggies on a large sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes, or until nicely caramelized. 

2. Place the veggies in a Dutch oven or large saucepan and add diced tomatoes, tomato sauce, Italian seasoning (or fresh herbs), garlic powder and garbanzo beans; stir to combine. Turn oven temperature down to 375 degrees, cover the pot with a lid and bake for 40 minutes, or until the stew has thickened and is bubbly. 

3. Serve the stew over couscous, if desired. Garnish with fresh parsley. 

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