Rainbow vegetable stew

Step 1

First, chop the harder veggies - aubergines, courgettes, onion, garlic, carrots, potatoes, cauliflower and broccoli. I kept them very chunky - but you can chop them finer if preferred.

Step 2

Brush them with some olive oil and roast them in the oven at 175ºC for about 15-25 minutes. I like the additional flavour roasting the vegetables adds to the dish. Certain veggies can be boiled in with the stewing liquid though - like the potatoes, carrots etc. Pro tip: separate the veggies in two trays - all the harder ones on one tray, the rest on the other. The softer veg would cook faster, so then you can take it out of the oven sooner.

Step 3

In the meantime, chop the rest of the ingredients - the bell peppers, the celery.

Step 4

Place the water in the pan over medium heat and bring to a boil. Add the bell peppers, celery, green beans and mangetout peas.

Step 5

Add the chickpeas and tomato paste. Stir and simmer for 10-15 minutes. This allows the veggies to soften.

Step 6

Then add the freshly roasted veggies into the pot. Stir and simmer for another 5-8 minutes then serve immediately.

Step 7

Keep any leftovers kept in an airtight container in the fridge for 3-4 days.

Step 8

This stew recipe can also help you save money/ reduce waste by using all your leftover veggies to create this vegetable stew and then freezing it into portions.