Mediterranean Veggie Stew

This hearty and healthy one-pot vegetable casserole is fast, flavourful and flexible.

I used vegetables I had on hand but others such as fennel, carrots, green beans, peas, mushrooms or some leafy greens would also be great.

The chickpeas add some plant-based protein but you could swap them for other legumes such as cannellini or borlotti beans. I use pitted olives because I think it makes the stew easier (and tidier!) to eat.

Serve the stew with pasta, rice, couscous, quinoa or even potatoes. There are so many possibilities.

2-3 cloves garlic
1 small fresh red chilli (optional)
1 large red onion, peeled and halved
25g EVOO or oil of choice
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon sumac
1 eggplant, cubed
1 large or 2 small zucchinis, sliced or cubed
1 red capsicum, sliced
400g can diced tomatoes
150g red or white wine
2 tablespoons tomato paste
20 Kalamata or green olives
400g can chickpeas
Handful of parsley, chopped
Handful of oregano leaves
Salt to taste

Set TM on 10 sec/speed 7 and drop garlic and chilli if using onto spinning blades through hole in lid. Add onion, chop 5 sec/speed 5 and scrape down sides. Add oil and spices, and sauté 3 min/120°C/speed 1.

Add the vegetables, canned tomatoes, wine and tomato paste. Cook 20 min/100°C/REVERSE speed 1. Add olives, chickpeas, herbs and salt, and cook 3-5 min/100°C/REVERSE speed 1.