Hey everyone, today’s post is a super simple recipe filled with warming winter vegetables. It’s in an Italian inspired herb, and slightly spicy, sauce that even the fussiest of eaters will enjoy. Providing you like the vegetables, I guess that’s a deal breaker. This recipe is perfect for those of you who aren’t too confident in the kitchen and contains minimal ingredients. It can be eaten alone or served with some garlic bread or some extra rosemary potatoes.
Prep time: 10 minutes
Cook time: 45 minutes
- 1 medium baking potato, chopped
- Half a butternut squash, chopped
- A red onion, finely chopped
- 1 can chopped tomatoes
- 1 can chickpeas
- 2 cloves garlic, finely chopped
- A tsp olive oil
- 1tsp chilli powder
- 1tbsp Italian Herb (either from a jar or your own mixture of oregano, rosemary and basil)
- Preheat oven to 190oc
- Sprinkle half of the herbs onto the chopped squash and potato then onto a baking tray and roast for approximately 40 minutes. If you don’t have good non-stick trays you may need a dash of oil.
- Meanwhile, after the vegetables have been cooking for about 20 minutes, place a large heavy based pan on a medium heat.
- After the pan has heated up, add the olive oil, onion and garlic and cook for 5 minutes until the onions have started to soften.
- Reduce to a low-medium heat and add the chopped tomatoes and remaining herbs and chilli powder.
- Allow to simmer for 15 minutes then add the chickpeas to the dish. By this term your roasting vegetables should be cooked. Once they’re cooked, remove from oven and add to pan. Stir to combine for five minutes and then serve.
To see my last savoury recipe post click here