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  • Writer's pictureJennifer McDiarmid

Mediterranean vegetable and chickpea strew


1 aubergeine, cubed 1 yellow and 1 green bell pepper, roughly chopped 1 medium red onion, roughly chopped 1 medium butternut squash, cubed 1 large or 2 small courgettes, sliced 3 cloves of garlic, smashed with skins on 1 tbsp oregano or dried mixed herbs (I used a combination of oregano, thyme, parsley and rosemary) 2 tbsp fresh parsley, finely chopped 1-2 tbsp coconut oil 1 can of chopped tomatoes 1 can of chickpeas (or 1½ cups boiled chickpeas) Sea salt and black pepper to taste ½ cup vegetable stock (optional)


  1. Preheat your oven to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some sea salt, black pepper and dried herbs of choice. Roast for 20-25 minutes until vegetables are soft and fragrant - keep in mind you don't want them too overcooked as they will get a chance to cook some more on the stove.

  2. Once done, add your tomato sauce, roasted vegetables, and chickpeas to a large pot on medium heat. Season as needed with additional herbs and allow to simmer for about 5 minutes. If you prefer a more liquid-y stew, add in the vegetable stock and stir through.

  3. Serve on a bed of baby spinach with some brown rice or quinoa (or both!) on the side.

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