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Chicken and chickpeas in roasted vegetable sauce

When you have leftover roast or grilled chicken, you can make wonderful meals with it. While the chicken is roasting, you can use the lower shelf in the oven to roast some veggies that will make a yummy sauce for the leftovers. This is how thischicken and chickpeas in roasted vegetable saucewas made. It’s a healthy, thrifty and easy meal - perfect for midweek supper.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 4 cloves of garlic
  • 8-10 small ripe tomatoes
  • 1 small or 2 baby aubergine
  • 1 carrot
  • 6 baby beetroot
  • 1 tsp dried marjoram or oregano
  • 1 tsp stock powder
  • 1 cup of water
  • 1 handful of fresh parsley or basil leaves
  • 2 cups shredded grilled or roasted chicken
  • 1 tin chickpeas drained

Method
 

  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.