Roast Cauliflower & Aubergine with Smoky Red Pepper & Chickpea Stew | Rebel Recipes (2024)

• 1 cauliflower sliced into steaks plus side bits
• 1 large aubergine sliced lengthways
• 2 tbsp olive oil
• Sea salt
• 1 tsp garlic powder
• Black pepper

For the stew

• 5 peppers–red orange or yellow sliced
• 2 tbsp olive oil
• Sea salt
• Black pepper
• 2 onions roughly chopped
• 2 tbsp olive oil
• 4 cloves garlic sliced
• 1 tbsp cumin seeds
• 1 tbsp smoked paprika
• Pinch chilli flakes
• 1/2 tsp cinnamon
• 500 g cherry tomatoes sliced roughly
• 1 tsp sea salt
• 240 g chickpeas–1 used 1 can organic drained
• 100 ml water

For the flatbread

• 200 g spelt flour or organic white
• 1 tsp baking powder
• Pinch sea salt
• 75 ml water
• 100 g coconut yogurt or plant-based yogurt

To roast the cauliflower

• Pre heat your oven to 180c.

• Cut cauliflower up into steaks. Add to a large roasting pan with the olive oil, salt and garlic powder. Roast for 20 minutes, then turn.

• Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool.

• In another pan, add the aubergine and toss with oil, salt and garlic powder. Roast for approx 30 minutes.

To make the stew

• Roast the peppers for approx 30 minutes or until soft and a little charred.

• In the meantime, fry the onion in a medium pan until soft and slightly browning. Now add the garlic and fry for a further minute.

• Add the spices and stir to combine. You can now add the chopped tomatoes.

• Cook the tomatoes for 20 minutes on a low to medium heat, then add the chickpeas.

• When the peppers are roasted, add them to the stew with the water and simmer on a low heat for 5 minutes.

To make the flatbread

• In a large bowl, add the flour, baking powder and salt. Stir to combine.

• Now add the wet ingredients, mix to combine and then transfer to a floured board.

• Knead for a few minutes until you get a rough but springy dough.

To cook

• Heat a large griddle pan or frying pan to medium.

• Divide the dough into four, then roll out the first flatbread.

• Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.

• Repeat.

• Keep the flatbreads warm on a plate covered with a clean cloth.

To serve

• Top the stew with the aubergine and cauliflower. Serve with the flatbreads.