Homestyle Chickpea & Roast Veggie Stew
with Garlic Bread & Parmesan
If you're planning to stay in with a cosy home-cooked dinner, then this stew fits the criteria. Tomato and chickpeas come together in a snap to create the base for the roast veggies to soak in. Dig in and enjoy the comfort of an easy to make and tasty dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Nan's Special Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Leek
1
Eggplant
1 packet
Baby Spinach Leaves
1 sachet
Thyme
1 packet
Tomato Paste
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1 tin
Chickpeas
1
Carrot
4
Sliced Sourdough
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
40 g
butter
(Contains: Milk; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut eggplant (see ingredients) and carrot into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Drain and rinse chickpeas (see ingredients). Pick thyme leaves. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook Nan’s special seasoning, chickpeas and half the garlic until fragrant, 1-2 minutes. • Add tomato paste, vegetable stock powder, thyme, the brown sugar, water and half the butter, then bring to the boil. Reduce heat to medium and simmer for 4-5 minutes.
• Meanwhile, in a small microwave-safe bowl, place the remaining butter and remaining garlic. Microwave in 10 second bursts or until melted. Season with salt. • Brush garlic butter over the cut sides of sliced sourdough. • Place sourdough directly on a wire oven rack and bake until heated through, 5 minutes.
• Remove saucepan from heat, add roast veggies and baby leaves and stir until wilted. Season to taste. • Divide homestyle chickpea and roast veggie stew between bowls. Sprinkle over grated Parmesan cheese. • Serve with garlic bread. Enjoy!
