1 x large or 2 medium red onions
250g Chantenay carrots
2 x baking potatoes
600ml boiling water
2 x Quixo vegetable stock cubes
1 x 400g can Sweet Harvest chopped tomatoes with herbs
1 x 400g tin Sweet Harvest chickpeas
1 x heaped teaspoon Stonemills paprika
Preheat the oven to 200°c/400°f/gas 6.
Peel and chop the swede into medium size chunks.
Peel the parsnips and cut into same size slices.
Chop the potatoes into similar size – no need to peel.
Trim the carrots and slice in half lengthways – or into quarters if large.
Peel, half and thickly slice the red onions.
Put the vegetables into a casserole.
Dissolve the stock cubes in the boiling water and pour over the vegetables.
Drain the chickpeas and add to the casserole.
Open the tomatoes and add these too.
Season with the paprika and some black pepper.
Cook in the oven for 70mins.
Serve in bowls.
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