Warm Roasted Chickpea and Veggie Stew

Autumn is here, which means it’s time for filling warm bowls. One of my favourite meals to make in a batch ahead for the week and ready to take to school or work. This meal makes it easy to add more and colourful veggies into your day.




  • 2 red onions
  • 1 garlic
  • 4 zucchinis
  • 2 aubergines
  • 1 can of chopped tomatoes
  • 2 tbsp of tomato puree
  • 2 cans of chickpeas
  • 1tsp of each rosemary + thyme + basil
  • 1 tsp of cinnamon
  • salt and pepper to taste


  1. Preheat your wok or large pan. Chop the spring onions, zucchini and aubergine into bite-size pieces.
  2. Heat the onions in the wok/pan for 2-3 minutes either on olive oil or water, stir occasionally. Add the spices apart from cinnamon, stir for a 1. Stir in the zucchini and aubergine. Let it roast until the veggies are crispy.
  3. Stir in the can of chopped tomatoes, chickpeas, cinnamon and let it cook for 5-10minutes.
  4. Add salt and pepper to taste.
  5. Serve hot or with rice, quinoa, salad or on its own.

Why we like it:

  • Minimum ingredients needed
  • Healthy dose of veggies
  • Fiber and protein from chickpeas
  • Perfect for this autumn weather
  • Suitable for freezing and great to take when on the go