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mediterranean vegetable and chickpea stew
4.8
Prep Time: 15
Cook Time: 40
Total: 55
Servings: 4
Author : Nada E. Enric says Dave says Nada says Dr.Nada Baydoun says Nada says Nausheen says Vicky says Mary says Aggie says Joshua Howard says Paige Lyon says Ilham says Nada says Evrida says Mary says Nada says
Ingredients
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Instructions
Step 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.
Step 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.
Step 3
Serve on a bed of baby spinach with some brown rice or quinoa (or both!) on the side.
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