Ingredients
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1 yellow bell pepper, deseeded and halved
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1 red bell pepper, deseeded and halved
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6 -8 garlic cloves, peeled left whole
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4 ounces green beans, cut in pieces
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5 tomatoes, halved
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1 onion, cut in chunks
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1 teaspoon dried oregano or 1 teaspoon dried thyme
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salt and pepper
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5 -6 tablespoons olive oil
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2 -3 cups vegetable stock
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2 cups chickpeas (cooked)
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1 cup fresh parsley, chopped
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12 ounces eggplants, approx, cubed
Instructions
- Preheat oven to 375°F.
- In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
- Transfer to the baking tray, peppers and tomatoes cut side down.
- Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
- Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
- Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
- Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
- Check seasoning, stir in the parsley and serve!