Mediterranean Vegetable and Chickpea Stew

Mediterranean Vegetable and Chickpea Stew

Ready in 55 minutes 

Serves 4 people



  • 1 eggplant, cubed
  • 1 medium red onion, roughly chopped
  • 1 large or 2 small zucchinis, sliced in rounds
  • 3 cloves of garlic, smashed with skins on
  • 1 tsp oregano 
  • 1 tsp thyme
  • 1 tsp parsley 
  • 1 tsp rosemary
  • 2 tbsp fresh parsley, finely chopped
  • 1-2 tbsp coconut oil
  • 1 can of organic tomato sauce or chopped tomatoes
  • 1 can of chickpeas (or ½ cup boiled chickpeas)
  • Sea salt and black pepper to taste
  • ½ cup vegetable stock (optional) 
  • Optional: 1½ cups butternut squash, cubed (or ½ a medium butternut squash)


  1. Pre-cook chickpeas in pressure cooker until tender with a bit of turmeric.


  2. Preheat your oven to 220 C. 


  3. Toss your prepped veggies in a large roasting pan with the coconut oil, some sea salt, black pepper and dried herbs of choice.


  4. Roast for 20-25 minutes until vegetables are soft and fragrant – keep in mind you don’t want them too overcooked as they will get a chance to cook some more on the stove.


  5. Once done, add your tomato sauce, roasted vegetables, and chickpeas to a large pot on medium heat. 


  6. Season as needed with additional herbs and allow to simmer for about 5 minutes. If you prefer a more liquid-y stew, add in the vegetable stock and stir through.


  7. Serve on a bed of baby spinach with some brown rice or quinoa or cauliflower rice (or both!) on the side.



Enjoy with a bit of extra herbs on top! 


Reference:  One Arab Vegan