Roasted Veggie and Chickpea Stew

Serves 4Roasted Veggie and Chickpea Stew




1 small red onion, diced

1 green pepper, diced

1 yellow pepper, diced

1 zucchini, diced

1 small butternut squash or 1 large sweet potato, peeled and diced

1 small eggplant, peeled and diced

2 tablespoons olive oil

1/2 teaspoon kosher salt

Freshly cracked black pepper, to taste

2 (14.5 oz.) cans diced tomatoes, with juice

1 (8 oz.) can tomato sauce

2 teaspoons Italian seasoning (you can also sub fresh chopped basil and oregano if you like)

2 teaspoons garlic powder

1 (15 oz.) can garbanzo beans, drained and rinsed

Fresh chopped parsley, for garnish

Couscous, for serving (optional)



1. Preheat oven to 425. Place diced veggies on a large sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes, or until nicely caramelized.


2. Place the veggies in a Dutch oven or large saucepan and add diced tomatoes, tomato sauce, Italian seasoning (or fresh herbs), garlic powder and garbanzo beans; stir to combine. Turn oven temperature down to 375 degrees, cover the pot with a lid and bake for 40 minutes, or until the stew has thickened and is bubbly.


3. Serve the stew over couscous, if desired. Garnish with fresh parsley.


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Stephanie Ouellette