Roasted Vegetables And Mashed Chickpeas

July 30, 2024

This summer stew is so richly flavored with seasonal yumminess that you won’t mind lighting the oven to make it. Loaded with antioxidants and minerals, it’s not only delicious, but this dish will provide you with nutrient-dense fuel that will keep you going and going.

Makes 2-3 servings

Ingredient List:

  • 2 zucchini, thickly sliced
  • 1 eggplant, cut into thick fingers (do not peel)
  • 3-4 garlic cloves, peeled, coarsely chopped
  • 2 red bell peppers, seeded, roasted, peeled, coarsely chopped
  • 6-8 fingerling or new potatoes, cut into bite-size chunks, do not peel
  • 1 red onion, large dice
  • 4 tablespoons extra virgin olive oil, plus more
  • 1, 14oz can chopped or diced tomatoes
  • 2 cups cooked chickpeas, (or 14-ounce can, rinsed well and drained)
  • 1 bunch fresh basil, hand torn into small pieces

Step By Step Instructions:

Place all the vegetables into a large mixing bowl and toss with most of the olive oil and salt and pepper. Spread everything out to a single layer on a rimmed baking sheet and roast for 45 minutes, stirring them once or twice to ensure even browning on the edges.

Place a skillet with a small amount of olive oil, the tomatoes and chickpeas over medium low heat. Bring to a simmer and gently stir. Season to taste with salt and pepper. Combine with roasted vegetables and stir in the basil. Mound into a serving dish and serve hot.

Cook’s Tip: I love to serve this dish with a fresh salad and hearty chunks of whole grain bread.