Hello you lovely people. Firstly Happy Happy December! Isn’t it exciting? I can almost hear Santa’s sleigh bells!
Today’s recipe post is all about a chickpea and vegetable stew/ratatouille/concoction that I made a couple of weeks ago out of a lot of leftovers. I’m still working on the name but whatever it’s called it’s absolutely stunning taste-wise. I made eight huge portions of this and while three are still in the freezer waiting to be consumed the rest have been eaten in a variety of ways; with pasta, over rice and on top of a jacket potato. All perfectly lovely ways to stay warm at this magical time of the year.
Right onto the method of my cooking madness…
To make this you will need:
1 tin of Chickpeas (or other beans/lentils)
400g of Chopped Tomatoes
400g Tomato Passata
Vegetables; 2 Aubergines, 3 Sweet Potatoes, 1 Onion, 2 Garlic Cloves and a handful each of Spinach, Tomatoes and Mushrooms
First off, slice all your veggies into chunks. I tried to keep everything to quite similar sizes. Now pop them into a roasting tin (minus the spinach) with a good glug of olive oil and a sprinkling of herbs. Make sure you mix these up so that everything is nicely coated.
Place in a preheated oven at 200 degrees for about 30 mins. You want everything to be almost soft – so that there is a bit of resistance when you spear with a fork.
Next add your roasted veggies into a giant saucepan and pour in the chickpeas, chopped tomatoes and passata. Let this bubble away for a good 30/45 minutes (depending on how much sauce you want) on a low heat, stirring occasionally. I was the laziest person ever and just set a 15 minute alarm to keep going off as I hate standing by the oven all evening!
At the halfway point add in the spinach leaves so that they can wilt into the rest of the mixture.
When you’re ready take the pan of the heat and dish up your delicious thingamagig with your favourite carbohydrate! Simple right? Don’t forget to portion up the leftovers for the freezer.
Happy Cooking, Lau xxx