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.
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.
Notes
2-4 servings