This has to be one of my all-time favourite dinners to make at this time of year. It’s real comfort food and is perfect if you’re looking for a simple, quick nutritious meal. Plus, it makes getting your 5 a day easier as it’s jam packed with courgette, aubergine, tomato, onion and garlic. I think it tastes great with a simple side of quinoa, wholegrain rice or roasted sweet potatoes.

The chickpeas provide a ton of nutritional benefits too. The high fibre content helps us poop regularly and keeps us feeling full. The high iron content gives us energy, and chickpeas are a low GI food so they’re great for stabilising blood sugar levels.

So, pop on your apron, and let’s dive straight into the recipe.

INGREDIENTS

• 2 courgettes sliced
• 1 aubergine sliced
• 1 red onion sliced
• 3 garlic cloves chopped
• 1 x 400g can chick peas drained
• 2 x 400g can tinned tomatoes
• 2 tablespoon tomato puree
• 1 tablespoon honey or maple syrup
• Pinch chilli flakes
• Salt & pepper
• Olive oil

INSTRUCTIONS

• Preheat oven 180c fan
• Prepare all your vegetables
• Place in a baking tray with the chick peas
• Add a good drizzle of olive oil, salt & pepper
• Give everything a really good mix
• Bake 35-40 mins
• Place tomatoes/puree, maple syrup, chilli flakes, salt/pepper in pan
• Heat over a medium heat
• Bring to the boil and reduce temperature
• Simmer 10-15 mins
• Once veggies cooked, stir through the tomato mixture and enjoy