Chickpea & Vegetable Stew

Name: Chickpea & Vegetable Stew
Ingredients: 1 tablespoon olive oil; 1 red onion, chopped; 1 medium eggplant, cut into 2cm dice Safeway 1 ea For $1.28 thru 02/09; 2 medium zucchini, cut into 2cm dice; 1 red capsicum, chopped; 1 yellow capsicum, chopped; 2 cloves garlic, finely chopped; 2 sprigs thyme; 2 x 415g can salt reduced crushed tomatoes; 1/3 cup KRAFT FREE* Balsamic Italian Dressing; 2 teaspoons concentrated liquid chicken stock; 400g can chickpeas, drained and rinsed; 200g baby spinach leaves; 1/2 cup basil leaves; black pepper

15 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 medium eggplant, cut into 2cm dice Safeway 1 ea For $1.28 thru 02/09
2 medium zucchini, cut into 2cm dice
1 red capsicum, chopped
1 yellow capsicum, chopped
2 cloves garlic, finely chopped
2 sprigs thyme
2 x 415g can salt reduced crushed tomatoes
1/3 cup KRAFT FREE* Balsamic Italian Dressing
2 teaspoons concentrated liquid chicken stock
400g can chickpeas, drained and rinsed
200g baby spinach leaves
1/2 cup basil leaves
black pepper

Directions

1

Heat oil in a large pan, add onion and cook for 2-3 minutes over a medium heat until softened.
2

Add eggplant, zucchini, capsicum, garlic and thyme.
3

Cook a further 4-5 minutes, until vegetables have softened slightly.
4

Stir through tomatoes, dressing and stock.
5

Simmer covered for 20 minutes.
6

Stirring occasionally.
7

Stir through chickpeas and spinach, simmer a further 5 minutes.
8

Serve topped with basil leaves and black pepper or freshly shaved parmesan.