- 50 min
Allergens: Sesame, Gluten, Wheat
Prepare the vegetables
Preheat the oven to 375F
Dice the zucchini and eggplant.
Mince the garlic and onion.
Drain and rinse the chickpeas.
Roast the vegetables
In a large bowl, toss the zucchini, eggplant, garlic, onion, chickpeas with 4 Tbsp of olive oil (double for 4 ppl.). Season generously with salt and pepper. Place on a baking sheet lined with parchment paper and roast in the oven for 35-40 minutes.
Prepare the sauce
Add the crushed tomatoes, tomato paste, honey, basil and chili flakes
(to taste - spicy!) to a large pan over medium heat. Season with salt and pepper and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes.
Cook the quinoa
In a separate pot, bring the salted 1.5 cups of water (double for 4 ppl.) and quinoa to a boil.
Reduce the heat to low and simmer until all the water has been absorbed, about 15 minutes.
Add the vegetables
Stir the vegetables and chickpeas into the tomato mixture. Season with salt and pepper.
Divide quinoa into deep dishes and top with the stew. For an extra kick, sprinkle over any remaining red chili flakes.