Serving a starch? Pair it with this wholesome roasted vegetables with tomato and chickpea dish for a complete meal.<\/p>\n
– For 4 People<\/p>\n
– 250 g of cooked chickpeas
\n – 500 g of zucchini
\n – 500 g of eggplant
\n – 1 onion
\n – 2 cloves of garlic
\n – 30 cl of tomato puree (homemade is best!)
\n – A drizzle of olive oil
\n – A few pinches of smoked paprika, if you like
\n – A few sprigs of fresh herbs
\n – Salt and pepper to taste<\/p>\n
Easy<\/p>\n
30 minutes<\/p>\n
1 hour 10 minutes<\/p>\n
1 hour 40 minutes<\/p>\n
Start by preparing the zucchini and eggplant, chopping them into roughly equal-sized pieces. Place them in a mixing bowl with four tablespoons of olive oil and toss well to coat. Spread the vegetables out on a baking sheet lined with parchment paper and roast in an oven preheated to 400\u00b0F (200\u00b0C) for about 40 minutes.<\/p>\n
While the vegetables are roasting, thinly slice the onions and garlic. Place them in a pot with a splash of water and let them simmer gently, covered. Once the roasted vegetables are done, add them to the pot. Season with smoked paprika, salt, and pepper to taste, and pour in the tomato puree. Stir well and let the mixture simmer covered for about 30 minutes (this dish can be made ahead and reheated later). Check the seasoning before serving and sprinkle with your choice of fresh herbs (I used cilantro). I served it with whole wheat couscous for the occasion.<\/p>\n\n\n