This dish easily passes my three requirements for a great dinner: it’s easy to make, it’s healthy and it’s delicious. Make this dish your own by swapping out whatever vegetables you have on hand, what’s in season, or what you prefer. Change the seasonings and herbs to match your mood – basil and oregano with some garlic bread, curry, cumin and turmeric on rice with some Naan, cumin and cinnamon on couscous for a Moroccan style stew, etc.
Roasted Summer Vegetables and Chickpea Stew inspired by BBC Good Food
3 small zucchini, thickly sliced
1 eggplant, cut into thick fingers
3 garlic cloves, chopped
2 red peppers, deseeded and chopped into chunks
2 large baking potatoes, peeled and cut into bite-size chunks
1 onion, chopped
1 Tbsp coriander seeds
2 to 4 Tbsp olive oil
1 – 14 oz. can chopped tomatoes or an equal amount of fresh tomatoes
1 – 14 oz. can chickpeas, rinsed and drained, but I prefer to start from dried and cook them myself
small bunch coriander, roughly chopped or your favorite fresh herb
DIRECTIONS: 1. Preheat oven to 400 degress. In a large bowl, toss all vegetables with olive oil, coriander seeds, salt and pepper. Spread everything out to a single layer, then roast for 45 minutes, tossing once or twice until the vegetables are roasted and brown round the edges.
2. Slide all the roasted vegetables into a Dutch oven or large pot , then add the tomatoes and chickpeas. Bring to a simmer and gently stir. If you are using fresh tomatoes and want/need more liquid, add small amount of chicken or vegetable stock. Season to taste, then sprinkle on the coriander or whatever fresh herbs you choose . Serve in a big bowl with crusty bread or on a bed of rice.