With the beginning of Autumn, and a few cooler days, we can all start preparing for warm comfort foods like stews and roasts. When we think of our mum’s stew, it is always a combination of earthy vegetables like potatoes, meat and a few fresh beans. The recipe that I am about to share is totally vegetarian, and would make a great accompliment to a chicken or meat dish.
The combination of warm earthy flavours like cinnamon, cumin and paprika, tossed together with some fresh vegetables and garlic, all roasted in a hot oven, brings delicious aromas and salivating palates to my kitchen. You could swop out any of the veggies in the recipe, with your favourites, just ensure that you follow the suggested spicing. The initial roasting of the vegetables and garlic makes all the difference to this dish.
As promised, here is my recipe for Roasted Vegetable Stew…………Enjoy !!
Roasted Vegetable Stew
- 1 head of garlic, roasted
- 300g butternut, cut into small cubes
- 300g sweet potato, cut into small cubes
- 1 eggplant, cut into small cubes
- 1 large onion, chopped
- 1 tin chopped tomatoes
- 1 red pepper, chopped
- 2 tsp sugar/xylitol
- 1 tin chickpeas, drained
- 2 tsp crushed cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 or 2 whole red chillies, finely chopped
- olive oil
- salt and pepper to taste
- chopped coriander, to garnish
Preheat the oven to 180 degrees celcius.
Add the cubed vegetables (butternut, sweet potato, eggplant) to a baking tray. Drizzle with olive oil, salt, pepper and 1/2 tsp cinnamon. Slice the top of the garlic head off, place in a piece of foil, drizzle with olive oil, and wrap tightly and place on the tray. Bake for about 20-30 minutes, until the veggies are soft but not mushy.
Heat a large pot over medium heat, add the olive oil and chopped onion. Saute until golden. Remove the roasted garlic from the oven. Open the foil, and squeeze out the delicious liquid gold garlic from the cloves, and add to the pot. Then add in the chopped red pepper, and allow to soften. Add in the chilli, spices, sugar and the tomatoes. Allow to cook for 10 minutes. Add in the roasted butternut, sweet potato and eggplant. Mix together. Add in the drained chickpeas and allow to simmer for 5-10 minutes. Garnish with chopped coriander before serving. Serve with a meat of your choice, rice or rotis.