Oven Baked Vegetable Stew

Oven Baked Vegetable Stew

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 3


3 leaf Bay leaf
1 cup Chickpeas, raw
2 clove(s) Garlic (finely chopped)
2 tbsp Extra virgin olive oil
1 medium Red onion (finely chopped)
1/2 tsp Sea salt (to taste)
2 medium potato(es) Sweet potato (chopped)
1 medium pepper(s) Red bell pepper (chopped)
4 tbsp Water
3 medium Zucchini (chopped)


1. Cut into large chunks zucchini, pepper and sweet potatoes and place on a large pyrex container or casserole.

2. Add chickpeas. Finely chop the onions and garlic and add to chopped vegetables.

3. Add the rest of the ingredients and mix well, add 4 tbsp. of water, cover with tin foil or other and place in the oven at 180°C (350F).

4. Let it cook for about 1/2 hr or until sweet potatoes are cooked.

Nutrition Facts

Per Portion

Calories 394
Calories from fat 44
Calories from saturated fat 5.6
Total Fat 4.9 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 0.9 g
Cholesterol 0
Sodium 83 mg
Potassium 1527 mg
Total Carbohydrate 70 g
Dietary Fiber 12.4 g
Sugars 18.8 g
Protein 17.5 g

Dietary servings

Per Portion

Meat Alternative 1.7
Vegetables 6.2

Energy sources



Sweet Potatoes

are a great source of beta carotene which is converted into vitamin A in the body and is important for vision health and immunity! 

Bell Peppers

are an excellent source of vitamin C!