Packed full of so many veggies, this dish is a real favourite to make for dinner any day of the week. It's a great simple stew to make when you have lots of vegetables to use up at home - we use aubergines, courgettes and peppers but if you have any other roasted veggies, you can add them in. We like to serve this with a simple mixed leaf salad and a dip, which you can either buy fresh or make yourself.
Serves 4 with sides & takes 35 minutes to cook
1 aubergine, cut into small chunks (about 1cm)
2 courgettes, cut into small chunks (about 1cm)
1x 400g can of chickpeas, drained
1 onion, peeled and diced
3 garlic cloves, peeled and diced
2 bell peppers, deseeded and cut into small chunks (about 1cm)
1 teaspoon of paprika
1x 400g can of tinned tomatoes
2 tablespoons of thick balsamic vinegar
1-2 tablespoons of harissa paste (depending how spicy you like it)
1 bunch of basil, finely chopped
1. Preheat the oven to 190C, fan setting.
2. Place the aubergine chunks, courgette chunks and drained chickpeas into a large baking tray (or across two), drizzle with olive oil and a pinch of salt. Mix well and cook for 25-30 minutes until soft.
3. While the vegetables are cooking, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until soft.
4. Mix through the paprika, diced bell peppers and cook for 5-10 minutes until the peppers become a little soft. At this point, add the tinned tomatoes, balsamic vinegar and harissa paste, mix well until everything comes together and leave to simmer for 10-15 minutes.
5. Stir through the chopped basil and roasted vegetables and leave to simmer on a low heat until ready to serve, stirring occasionally and adding a dash of water if it ever becomes too thick.