Instructions

1. Preheat the oven to 180°C. If you’re using a small aubergine, quarter it vertically.
2. Cut the onion and carrot in half. Put these in a large baking dish, together with the tomatoes, garlic, beetroot and aubergine. Scatter the marjoram over the vegetables, then drizzle with oil, season with salt and pepper. Toss well, then roast them for about 25-30 minutes until tender.
3. Let the veggies cool in the tray, then discard the skins and/or stems of the onion, garlic, beetroot and aubergine (and tomatoes, if preferred).
4. Put most of the beetroot aside - cut these into quarters. Transfer all the other veggies and the cooking jus into a saucepan. Add the stock powder, water and bring to the boil.
5. Turn off the heat, add the herbs, then process the stew into a thick sauce using a hand-held blender.
6. Add the chicken, beetroot pieces and the drained chickpeas, then warm through.
7. Serve warm, with rice or bread.