Roast Cauliflower & Aubergine with Smoky Red Pepper & Chickpea Stew

Delicious roast cauliflower, aubergine, and smoky red pepper stew with chickpeas. Served with a big flatbread to mop it all up.

Roast cauliflower & aubergine with smoky 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 smoky red pepper stew with chickpeas and of course a big flatbread.

The benefits? It’s delicious, packed with veggies, and the combination of chickpeas and whole grains means it’s a complete plant based protein.

On that subject–what do you think about a vegan diet and getting enough protein?
It’s 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 to look into more…

I’d love to hear your thoughts.

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

Roast cauliflower & aubergine with smoky red pepper & chickpea stew

Roast Cauliflower & Aubergine with Smoky Red Pepper & Chickpea Stew

Delicious roast cauliflower, aubergine, and smoky red pepper stew with chickpeas. Served with a big flatbread to mop it all up.
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
2-4 servings
4 from 1 vote

Ingredients

  • 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

For 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
  • 500 g cherry tomatoes sliced roughly
  • 1 tsp sea salt
  • 240 g chickpeas–1 used 1 can organic drained
  • 100 ml water

For the flatbread

  • 200 g spelt flour or organic white
  • 1 tsp baking powder
  • Pinch sea salt
  • 75 ml water
  • 100 g coconut yogurt or plant-based yogurt

Instructions

To roast the cauliflower

  • Pre heat your oven to 180c.
  • 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.
  • In another pan, add the aubergine and toss with oil, salt and garlic powder. Roast for approx 30 minutes.

To make the stew

  • Roast the peppers for approx 30 minutes or until soft and a little charred.
  • In the meantime, fry the onion in a medium pan until soft and slightly browning. Now add the garlic and fry for a further minute.
  • Add the spices and stir to combine. You can now add the chopped tomatoes.
  • Cook the tomatoes for 20 minutes on a low to medium heat, then add the chickpeas.
  • 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

  • In a large bowl, add the flour, baking powder and salt. Stir to combine.
  • Now add the wet ingredients, mix to combine and then transfer to a floured board.
  • Knead for a few minutes until you get a rough but springy dough.

To cook

  • Heat a large griddle pan or frying pan to medium.
  • Divide the dough into four, then roll out the first flatbread.
  • 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.
  • Repeat.
  • Keep the flatbreads warm on a plate covered with a clean cloth.

To serve

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

More Recipes with Cauliflower, Peppers, Aubergines or Chickpeas

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My top 10 healthy and light vegan dinners

9 Responses

  1. 4 stars
    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 🙂

  2. 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

    1. 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.
      Love
      Niki xxx

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