Roast Cauliflower & Aubergine with smokey Red Pepper & Chickpea Stew

Did you know that some of my popular recipes contain, cauliflower, aubergine and chickpeas? I’ve combined them all here…roast cauliflower and aubergine, a rich and smokey red pepper stew with chickpeas and of course a big flatbread.

The benefits? Its delicious, packed with veggies, and the combination of chickpeas and wholegrains means its a complete plant based protein.

On that subject – what do you think about a vegan diet and getting enough protein? Its interesting as I’m pretty vigilant about including pulses, nuts and seeds within most of my meals but some blood analysis I had whilst in Thailand indicted my protein was on the low side. Definitely something for me look into more…I’d love to hear your thoughts.

In the mean time, I hope you enjoy this delicious meal. Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  20 minutes preparation time
  1 hr 30 minutes cook time


  • 1 cauliflower sliced into steaks plus side bits 
  • 1 large aubergine sliced lengthways
  • 2 tbsp olive oil 
  • Sea salt 
  • 1 tsp garlic powder
  • Black pepper 
To make the stew; 
  • 5 peppers – red, orange or yellow sliced 
  • 2 tbsp Olive oil 
  • Sea salt 
  • Black pepper 
  • 2 onions roughly chopped 
  • 2 tbsp olive oil 
  • 4 cloves garlic sliced 
  • 1 tbsp cumin seeds 
  • 1 tbsp smoked paprika 
  • Pinch chilli flakes 
  • 1/2 tsp cinnamon 
  • 500g cherry tomatoes sliced roughly 
  • 1 tsp sea salt 
  • 240g chickpeas – 1 used 1 can organic drained 
  • 100ml water 
For the flatbread 
  • 200g spelt flour or organic white 
  • 1 tsp baking powder 
  • Pinch sea salt 
  • 75ml water 
  • 100g coconut yogurt or plantbased yogurt


To roast the cauliflower; 
  1. Pre heat your oven to 180c 
  2. Cut cauliflower up into steaks. Add to a large roasting pan with the olive oil, salt and garlic powder. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool. 
  3. In another pan add the aubergine and toss with oil, salt and garlic powder. Roast for aprox 30 minutes. 
To make the stew; 
  1. Roast the peppers for aprox 30 minutes or until soft and a little charred. 
  2. In the mean time fry the onion in a medium pan until soft and slightly browning. Now add the garlic and fry for a further minute or so.
  3. Add the spices and stir to combine. You can now add the chopped tomatoes. 
  4. Cook the tomatoes for 20 minutes on a low to medium heat then add the chickpeas.
  5. When the peppers are roasted add them to the stew with the water and simmer on a low heat for 5 minutes. 
To make the flatbread 
  1. In a large bowl, add the flour, baking powder and salt. Stir to combine. 
  2. Now add the wet ingredients, mix to combine and then transfer to a floured board. 
  3. Knead for a few minutes until you get a rough but springy dough. 
To cook 
  1. Heat a large griddle pan or frying pan to medium. 
  2. Divide the dough into four then roll out the first flatbread. 
  3. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
  4. Repeat. 
  5. Keep the flatbreads warm on a plate covered with a clean cloth. 

To serve;

  1. Top the stew with the aubergine and cauliflower. Serve with the flatbreads.

Thank you so much for following my blog and cooking my recipes!

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  1. […] my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stewfor the perfect winter warmer and heart-healthy belly-busting […]

  2. […] my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stewfor the perfect winter warmer and heart-healthy belly-busting […]

  3. […] my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stewfor the perfect winter warmer and heart-healthy belly-busting […]

  4. […] from, from my Mung Bean Stew with Gram Flour Flatbreads and Gomashioa nutty and hearty dish to my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stew with has a rich and smooth base and lots of delicious veggie stirred through. Or even a Spring Veg […]

  5. Zara Zly on April 18, 2020 at 4:20 pm

    This was actually quite good! And the recipe was easy to follow. I served it with sumac sprinkled garlic yogurt. Thank you for the inspiration 🙂

    • Niki on April 18, 2020 at 7:47 pm

      Hi Zara!
      My pleasure, sounds good! xxx

  6. Emma on March 3, 2020 at 11:42 am

    Hi could you please tell me how you assemble the dish?

    • Niki on March 3, 2020 at 1:01 pm

      Hi Enma
      As you wish, but I top the stew with the roast veg.
      Niki xxx

  7. Lauren on February 16, 2020 at 7:11 pm

    Can you make the flat breads using a gluten free flour?

    • Niki on February 18, 2020 at 4:25 pm

      Hi Lauren
      Definitely, you can swap for buckwheat flour 🙂
      Love, Niki xxx

    • Claire on December 2, 2020 at 12:57 pm

      Hey, I used Doves Farm Self raising flour instead of the baking powder and strong flour. Worked a treat!

  8. Sharon on January 2, 2020 at 9:58 pm

    Hi Niki, I hear you on the protein front and although I’d prefer to get all my nutrition from whole plant foods, I do supplement daily with a vegan protein powder smoothie, packed with berries, nuts and spinach, to make sure I’m getting the protein I need and to keep me full until lunch x

    • Niki on January 2, 2020 at 10:34 pm

      Hi Sharon
      I think thats really interesting. I feel the same, I definitely try to get it from my diet but sometimes a good quality protein powder is very useful.
      Niki xxx

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