Prep Time: 20 minutes

Cook Time: 45 minutes

This is an absolutely delicious stew that works really well for supper on a cool spring or summer night, and makes a great addition to a party buffet spread. It’s simple and quick to prepare, making it perfect for the more novice cooks in the household! The dish can be prepared in advance and re-heated without losing any of its vibrancy. Use locally grown, seasonal organic vegetables where you can for an even fresher, healthier meal.

The recipe serves four people and contains just 327 calories per generous serving.

Ingredients

3 courgettes, sliced thickly

1 aubergine, cut into chunks

3 finely chopped garlic cloves

2 red peppers, seeds removed and roughly chopped

2 large baking potatoes, peeled and chopped

1onion, sliced into rings

1 tbspn coriander seeds

4 tbspns olive oil

14oz can chopped tomatoes

14oz can chickpeas, drained and rinsed

small bunch coriander

Method

Begin by pre-heating your oven to 2200C/gas mark 7. Take a large, non-stick roasting tin. Place all the prepared vegetables into the tin, mix with the coriander seeds, olive oil and seasoning. Once everything is combined thoroughly, spread the mixture out into an even single layer. Roast the vegetables for 45 minutes, using a wooden spatula to turn them over once or twice until they are cooked and lightly browned around the edges. Remove the tin from oven, place it over a low heat on the hob and add the chickpeas and tomatoes. Bring the mixture to simmering point, turn down the heat and stir gently for a further five minutes until everything is heated through. Add more seasoning to taste, drizzle with a little more olive oil if desired, and finish with a scatter of ripped coriander just before serving.

You can serve the stew straight from the roasting tin or tip it out into a dish if you prefer. Serve with chunks of warm vegan bread.

Image source: thetastespace.com