Roasted Vegetable & Chickpea Stew
3 garlic cloves (chopped)
2 courgettes (sliced)
1 aubergine (sliced)
1 red onion (sliced)
400g tinned chickpeas (drained)
800g tinned tomatoes
2 Tbsp tomato puree
1 Tbsp honey
Pinch of chilli flakes
Salt and pepper
Preheat oven to 180°C.
Slice the vegetables and place it in a baking tray. Pour the drained chickpeas in and add a drizzle of olive oil with salt and pepper to taste. Mix well and bake for 35 – 40 minutes.
In a pan, add the tinned tomatoes, tomato puree, honey, chilli flakes, salt and pepper. Bring it to a boil and then let simmer for 10 – 15 minutes.
Remove vegetable mixture from oven and pour over tomato mixture, stir and serve with a glass of Survivor Pinotage.
Cooks in: 40 minutes
Pairs well with Survivor Pinotage.
PRINTABLE RECIPE CARD