This featured Food & Nutrition Test Kitchen recipe is very versatile and can be customized to use any vegetables you like or already have on hand. Make it today and eat it throughout the rest of the week! Don’t have Italian seasoning? Substitute fresh chopped basil and oregano. Not a fan of couscous? Serve the stew over cooked spaghetti noodles, rice or on its own. There are so many ways to make this meal suit your style.
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Roasted Veggie and Chickpea Stew
Recipe developed by Jen Plaggemars, RD
- 1 small red onion, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, diced
- 1 small butternut squash or 1 large sweet potato, peeled and diced
- 1 small eggplant, peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 2 14.5-ounce cans diced tomatoes, with juice
- 1 8-ounce can tomato sauce
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- Fresh chopped parsley, for garnish
- Couscous, for serving (optional)
Preheat oven to 425°F. Place diced vegetables on a large sheet pan and drizzle with olive oil. Season with salt and pepper, then roast for 25 minutes or until caramelized.
Place roasted vegetables in a Dutch oven or large oven-safe saucepan and add diced tomatoes, tomato sauce, Italian seasoning, garlic powder and chickpeas; stir to combine.
Turn oven temperature down to 375°F, cover the pot with a lid and bake for 40 minutes, or until the stew has thickened and is bubbly.
Serve stew over couscous, if desired. Garnish with fresh parsley.