Mediterranean Vegetable and Chickpea Stew

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Squash

  Winter, butternut, raw

  5 ½ cup, cubes or 770g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Garlic

  Raw

  3 clove or 9g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Parsley

  Raw

  2 tbsp or 8g

• Coconut oil

  1 tbsp or 14g

• Tomato sauce

  Canned

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Swanson Broth, Certified Organic Vegetable Broth

  ½ cup or 118g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

Directions

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.
4. Recipe by: Nada E. (source: http://www.onearabvegan.com/2016/12/mediterranean-vegetable-and-chickpea-stew/)

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