This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.
ingredients
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
x1 400g can of chickpeas, drained
x2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
pinch of chilli flakes
salt and pepper
method
preheat oven to 180c, fan setting.
place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.
