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This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. Plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.


Total time





  • 2 courgettes (cut into small pieces)
  • 1 aubergine (cut into small pieces)
  • 1 red onion (peeled and roughly chopped)
  • 3 garlic cloves (peeled and roughly chopped)
  • 400 g chickpeas (drained)
  • 400 g tinned tomatoes
  • 2 tablespoons tomato puree
  • 1 tablespoon maple syrup
  • pinch chilli flakes
  • salt
  • pepper


  1. Preheat oven to 180c, fan setting.
  2. Place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
  3. Give everything a really good mix, before placing in the oven for 35-40 minutes.
  4. While the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
  5. Bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
  6. Once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.
  7. View the recipe instructions at Deliciously Ella

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