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This was described in The Guardian newspaper as being like a roast vegetable curry. Good winter comfort food.
- 2 medium onions
- 6 tablespoons olive oil or 6 tablespoons sunflower oil
- 2 -3 sweet potatoes, peeled and cubed
- 1 large eggplant, cut into cubes
- 1 large red peppers or 1 large green pepper, cut into cubes
- 2 cloves garlic, sliced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 250 ml vegetable stock or 250 ml chicken stock
- 1 (400 g) can chopped tomatoes
- 1 (400 g) can chickpeas, drained
- 3 tablespoons cilantro leaves, chopped
- 1 (8 ounce) carton sour cream
- salt, to taste
- sugar, to taste
- Tabasco sauce, to taste
- Preheat the oven to 200 C or 400 degrees F.
- Cut one of the onions into large chunks.
- Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
- Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
- Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
- Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
- Cook for five minutes.
- Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
- Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
- Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
- Stir halfway through baking.
- Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
- Serve with rice or bread.
I love this dish. Not the quickest prep time because I used everything fresh from our Michigan farm stands, but worth it. I did leave the coriander out b/c I HATE cilantro and anything derived from it. I also used plain Greek yogurt instead of sour cream and it went well with the flavor of the dish. I even pureed some for my 7 month old!! Thanks.
Incredibly delicious, and I even forgot the sour cream, cilantro, and tabasco! I had a large 14.5 oz can of fire-roasted tomatoes that I used. This is a wonderful healthful recipe that will go into my keeper file!