Roasted Vegetables With Chickpeas

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 ounces eggplants, approx, cubed
• 1 yellow bell pepper, deseeded and halved
• 1 red bell pepper, deseeded and halved
• 6 -8 garlic cloves, peeled left whole
• 4 ounces green beans, cut in pieces
• 5 tomatoes, halved
• 1 onion, cut in chunks
• 1 teaspoon dried oregano or 1 teaspoon dried thyme
• salt and pepper
• 5 -6 tablespoons olive oil
• 2 -3 cups vegetable stock
• 2 cups chickpeas (cooked)
• 1 cup fresh parsley, chopped

Recipe

• 1 preheat oven to 375°f.
• 2 in a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
• 3 transfer to the baking tray, peppers and tomatoes cut side down.
• 4 roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
• 5 remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
• 6 put the vegetables in a pan together with 2 cups of stock and the chickpeas.
• 7 bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
• 8 check seasoning, stir in the parsley and serve!