Roast Veg and Chickpea Stew
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Baked vegetables are simply great: wash, chop, add oil, pop in the oven and take your time preparing the rest while the vegetables get better and better as they bake. In my opinion, this is one of the best ways to prepare zucchinis and eggplants! You can also experiment with spices, especially with baked vegetables: Cardamom and coriander give lend a more oriental flavour and cinnamon may sound a little unusual at first, but it works really well.
We use these baked vegetables to make a tomato-based stew that also contains chickpeas. Couscous is a good accompaniment, but the stew can also be eaten on its own with a dollop of yoghurt.
The dish is based on a recipe from “Deliciously Ella” - it has now disappeared from the website, but can still be found on YouTube.
Recipe #
Roast veg and chickpea stew
45 minutes
2 portions
Ingredients #
- 1 zucchini
- 1/2 eggplant
- 400 g chickpeas (1 tin)
- 30+20 g olive oil
- 1 red onion
- 2 cloves of garlic
- 2 tsp tomato puree
- 400 g tin of tomatoes
- 1 teaspoon maple syrup
- 1 pinch of chili
- 1 pinch of salt
- 1 pinch of pepper
- as a side dish: 120 g couscous
Directions #
- Preheat the oven to 180°C. Wash the zucchini and cut into half moons. Wash and chop the aubergines.
- Place the chopped vegetables in an ovenproof dish with the chickpeas and drizzle with olive oil. Season with salt and pepper and bake in the oven for about 35 minutes. Turn the vegetables halfway through so that they get some colour on all sides.
- Peel and chop the onion and garlic. Heat the olive oil in a large frying pan and sauté the onion. When the onion is translucent, fry the garlic for about 3 minutes. Add the tomato puree.
- Add the tinned tomatoes and a little water if necessary. Season with chilli, salt and pepper. Reduce the heat and simmer with the lid on for about 10-15 minutes.
- In a bowl, pour double the amount of boiling water over the couscous. Season with salt and leave to stand for 5-10 minutes.
- Remove the vegetables from the oven and add to the tomato sauce. Serve with the couscous.
Carbon Footprint #
In total, two portions of roast veg and chickpea stew have an estimated carbon footprint of 1774 g.
This ranks it number 33 out of 53 recipes published on the blog so far in terms of estimated carbon footprint.
The carbon footprint of the recipe is therefore slightly higher than the average of the other recipes here on the blog: At least 50% of the recipes cause less emissions, but it is not yet in the worst third of the recipes. 🤨In terms of the individual ingredients, canned tomatoes are the most notable, as their carbon footprint is also influenced by the emissions from the production of the cans themselves and the processing of the tomatoes. Zucchinis and eggplants, on the other hand, have a comparatively good greenhouse gas balance and together account for less than 5% of the carbon footprint, although they make up more than a quarter of the weight of the ingredients.
| ingredient | carbon footprint per kg | carbon footprint (in g) for 2 servings | % of ingredients | % of CO2 emissions |
|---|---|---|---|---|
| Zucchini | 1.0 | 0.2 | 14% | 2% |
| Eggplant | 0.5 | 0.2 | 12% | 2% |
| Chickpeas (canned) | 0.2 | 1.3 | 29% | 29% |
| Onion | 0.6 | 0.2 | 5% | 1% |
| Garlic | 4.2 | 0.5 | 0% | 0% |
| Tomato paste | 0.5 | 4.3 | 1% | 5% |
| Canned tomatoes | 0.2 | 1.8 | 29% | 41% |
| Maple syrup | 0.9 | 0.7 | 1% | 0% |
| Chili powder | 1.4 | 1.1 | 0% | 0% |
| Salt | 3.1 | 1.4 | 0% | 0% |
| Pepper | 0.3 | 1.1 | 0% | 0% |
| Couscous | 1.2 | 9% | 8% | |
| Bake vegetables | 8% | |||
| Cooking sauce | 2% | |||
| Cooking couscous | 1% |
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