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Foodie Friday: Chickpea and roast veggie stew.


1 can of drained and washed chickpeas

1 can of chopped tomatoes

1 red onion chopped

1 clove of garlic

1 purple aubergine

2 courgettes

2 tbsp tomato puree

1 tbsp maple syrup

Chilli flakes


Step 1. Preheat the oven to 180 degrees.

Step 2. Cut all veggies into cubes.

Step 3. Place veggies on lined baking tray and bake for 20 mins along with the chickpeas.

Step 4. Place tinned tomatoes, puree, maple syrup , onion, garlic and chilli flakes in a pan over med heat and let it come to a boil. Then simmer for 10 minutes.

Step 5. Once veggies are cooked mix through with the sauce and top with some oat cream.

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