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Our vegetable stew recipe combines colors, textures, and flavors into a hearty, comforting, and satisfying meal for the whole family.

It is an excellent dish for a weeknight dinner or meal prep, as you can make it in 30 to 40 minutes with the veggies you have on hand or with what’s in season.

The rich, savory, umami-packed broth of this hearty vegetable stew will make you ask for more. The veggies and legumes will nourish and satiate you.

INGREDIENTS:
2 tablespoons extra virgin olive oil + 1 tablespoon for roasting the tomatoes
1 large onion thinly sliced or chopped
3 cloves garlic minced or pressed
1 teaspoon turmeric powder
1 teaspoon cumin
¼ teaspoon red pepper flakes
2 medium eggplants cut into 1 inch or 2.5 cm chunks
15 cherry tomatoes halved
2 medium carrots peeled and cut into 1 inch or 2.5 cm chunks
2 medium potatoes peeled and cut into 1 inch or 2.5 cm chunks
1 red bell pepper cut into 1 inch or 2.5 cm chunks
1 small cauliflower head cut into florets
2 cans (15 ounces each) (460 grams) chickpeas or 3 cups cooked chickpeas
3 cups (750 grams) vegetable broth or more to taste
1 teaspoon salt or more to taste
⅛ teaspoon black pepper

SERVES WELL WITH
fresh lemon juice
fresh parsley chopped
Greek yogurt or non-dairy yogurt

BAKE eggplant and cherry tomatoes at 400°F or 200°C for 25 minutes.

Enjoy ❤️ Nico & Louise

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