I’m back from holiday and after dining out for 2 weeks I’m ready to get back in the kitchen for some new healthy dishes! This one pan vegetable stew is quick and easy to make and you can vary with the ingredients as to your preference. Also, you can have the vegetable stew only for a quite light meal (good for the hot days when appetite is usually lower!) or serve it with brown rice or naanbread- because of the chopped tomatoes the sauce goes quite well with different types of carbs.
One of the star ingredients of this vegetable stew are chickpeas, which are great for vegetarians because they are packed with protein, minerals and fibre. I love the texture as well, they are soft but still give the stew a nice bite.
Because the different vegetables and chickpeas are quite filling I do not serve meat on the side when I make this for non-veggies. If you like you can add nuts to make it more filling for people who might miss meat, but from what I experienced it was not necessary.
Ingredients: (serves 4)
- 2x can of 400g chopped tomatoes
- 1x can of 400g chickpeas
- 1 eggplant
- 1 onion
- 2 garlic gloves
- 1 table spoon tomato paste
- 1 tablespoon curry powder
- 2 teaspoons paprika powder
- 1 teaspoon cinnamon
- Salt, pepper and parsley to taste
- Slice the eggplant and the onion in small dices, preheat some olive oil in a stir fry pan and add the eggplant and onion. Press the garlic through a garlic press and add to the pan. Cook for a few minutes until soft.
- Add the tomatoes, chickpeas and tomato paste to the pan. Cook on a low to medium heat for about 20 minutes- until the eggplant and chickpeas have gone soft and the sauce slightly thickens.
- Season with curry powder, paprika and cinnamon, and add salt, pepper and parsley to taste.
- Serve with rice or some naanbread