In the depths of winter, eating something fresh, healthy and delicious is a great way to combat the fatigue which can come from the dark nights and dreary weather. This vegetable stew is packed full of summery vegetables, so it tastes like warm days and long evenings on a plate. Pair it with some crusty bread, rice, pasta, or a big green salad to really make it feel like June in January.
Ingredients (to serve 4):
- 2 tins of tomatoes
- 2 eggplants
- 2 zucchini
- 1 large white onion
- 4 cloves of garlic
- 1 tin of chickpeas
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of smoked paprika
- 2 tablespoons of vegetable oil
Instructions:
- Finely slice the onion and fry it in 1 tablespoon of vegetable oil.
- After 10 minutes, add the diced garlic, keep stirring to ensure it doesn’t burn.
- Remove the onion and garlic from the pan and leave to drain on a kitchen towel.
- Add the other tablespoon of vegetable oil and add the cubed zucchini and eggplants to the pan.
- Keep stirring the vegetables to prevent sticking, after 10 minutes add the tinned tomatoes to the pan.
- Simmer for 10 – 15 minutes, then return the onion and garlic to the pan.
- Add the drained chickpeas, salt and smoked paprika.
- Drizzle the olive oil in and stir through, cook for another 5 minutes and then serve.
Vibrant and healthy, this dish can add a dose of sunshine to a cold winter’s day.
