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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
mins
Cook time:
1
hour
hr
30
minutes
mins
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.
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