A Moroccan-inspired Roast Vegetable and Chickpea Stew

Moroccan-inspired chickpea stew

When I first transitioned to a vegan diet, I wanted to make sure I was doing it right and getting the correct nutrients.  I didn’t fancy losing my hair or teeth or having other bits drop off as various people warned me would happen.   So I consulted friend, cook and nutritionist Lou Marchionne who sent me away with some sensible advice, a list of nutrition tips and some recipes to get me started.

Then, when I started Miller Green, as well as teaching me how to make the best farinata I’ve ever eaten, Lou also helped me develop/improve a couple of lovely dishes.  This is one of them.

We originally called it Moroccan Chickpea Stew but, as the arguments about cultural appropriation raged, decided to change the name to the less inflammatory Roasted Vegetable and Chickpea Stew.  Not as exotic sounding, but it still tastes delicious.  You can call it what you like!


A Moroccan-inspired Roast Vegetable and Chickpea Stew


1 red onion roughly chopped
2 sticks celery, finely diced
2 peppers, different colours if possible, roughly chopped
1 small aubergine, roughly chopped
1 carrot roughly chopped
1 tsp grd cumin
1 tbsp smoked paprika for roasting the veg
Additional tsp smoked paprika for the stew
Big pinch chilli powder
1/2 tsp grd coriander
1/2 tsp grd cinnamon
1/2 tsp ground turmeric
1 dried apricots, chopped
2 dates, chopped
4 sundried tomatoes, roughly chopped
1 cloves of garlic
1 tins of tomatoes
30ml orange juice
Tin of chick peas
Couple of sloshes of olive oil
Salt and pepper to taste

Serves 4


Toss the aubergine with some olive oil, smoked paprika, salt and pepper in a baking tray and roast in the oven at 200C for about 20 minutes.  Do the same with the carrot and pepper in a separate baking tray.  Remove from the oven and set aside


Whilst the aubergine, peppers and carrots are in the oven, add a slosh of olive oil to a largish saucepan and allow it to heat up a little before throwing in the onion and celery.  Stir and cover with a lid.  Let the onion soften a little and then add the spices – cumin, smoked paprika, coriander, cinnamon, turmeric.  Cook for 20-30 minutes on a low heat, checking and stirring regularly.  Add a little water if the ingredients start to stick to the pan.  Then add the dates, apricots, sun dried tomato, orange juice and garlic and cook for 5 minutes on low heat, covered with a lid.

Add the tin of tomatoes and roast carrot and pepper and cook over low heat for a further 10 minutes*.   Add the chickpeas and cook for 5 minutes.  Finally, add the aubergine pieces last so that they don’t fall apart.

Lovely served with couscous – chuck in some chopped apple, parsley, apricot, pistachio – whatever you fancy.  Have it hot, or stir through a bit of vinaigrette or oil and lemon juice and eat it cold.  If you’re gluten free, just replace the couscous with brown rice.

Top Tip

If you have the time, let the tomatoes cook down for longer – half an hour or even more.  That will really release the sugars and make for a deeper, richer sauce.  Just make sure the stew doesn’t dry out by keeping the lid on the pan and stirring regularly.  You can also add a spot of water if necessary

No more deliveries… but exciting recipes for your vegan cooking

After six years of delivering vegan meals to the discerning folk of Bristol, the Miller Green kitchen has closed. It was an enormous joy and privilege running Miller Green but the time felt right to stop and other challenges were calling.

When we started in 2015, there was very little choice if you didn’t want to eat animal products and what there was wasn’t particularly inspiring. Our aim was to show that vegan food could be delicious as well as being good for animals, health and the planet. I hope we have achieved that.

Over the years, we worked with some wonderful colleagues and served some lovely customers – we seemed to attract the nicest people! We learnt a lot about how to bring out the best in plant-based ingredients and we shared some of what we learnt in our cookery courses.

Of course, we’re in a very different culinary world now, particularly here in Bristol and I like to think we played our part in helping to make vegan normal! There is a wonderful choice of plant-based food out there and it is increasing rapidly. I don’t see the trend slowing down or stopping. Even if you don’t see yourself going the full vegan, eating more vegetable and less animal makes sense in every way.

Having learnt so much, we are not going to disappear completely. We will continue to share our knowledge and recipes through this website. Eventually our entire repertoire – and more – will be here for the taking, along with hints and tips on getting the best out of plant-based ingredients. I also hope that we will be able to run the occasional course and supper club in the future as well. We’ll keep you posted.

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Vegan Starter Toolkit Course – dates in March and May 2020

Come and join us for an action-packed day of exploring vegan cooking.

We have a new date, 17th May, and have a couple of places on our 15th March course Read more ›

Catering your event

Let Miller Green cater your party or gathering – our vegan dishes are fun, healthy, hearty and inexpensive.

How it works…

Read more ›

Vegan Cookery Course – the Vegan Starter Toolkit – March 16, 2019

It’s happening! Our Vegan Starter Toolkit course is taking place at the award-winning Square Food Foundation in Bristol BS4, on Saturday 16th March.

This course is designed to demystify vegan eating and cooking and to provide the skills and knowledge to get you started on the right track – whether you want to go for the full-on vegan lifestyle, have a child who has just announced they are now vegan or are just looking for creative ways to introduce more plant-based food into your diet.

As well as providing you with some great recipes and some nifty knife and vegetable chopping skills, this course will give you the lowdown on plant-based nutrition so you can make sure you are getting an optimally healthy diet.

We have a great line-up of instructors:

Barny Haughton of Square Food Foundation
Linda Sims Dip CNM, MBANT, CNHC, Nutritional Therapist
Sue Miller and Annabel Hackney of Miller Green – The Veg Kitchen

As well as new knowledge and skills around vegan cooking and eating, you will take home the dishes you have cooked, a booklet of Miller Green’s tried, tested and loved vegan recipes and Linda Sims’s nutritional Guide to Plant-Based Eating.

To register, click here:


Eat yourself young: the amazing anti-aging properties of turmeric

As the days grow colder and the winter aches and pains set in I find my thoughts turning to turmeric and its wonderful anti-inflammatory properties.  A daily cup of turmeric tea is my defence against achey joints.  But turmeric does so much more – it’s a true superfood and has a range of nutritional properties which can help slow down the body’s ageing process.  In her series on anti-aging foods, nutritional therapist Sally Beare, author of The Live-Longer Diet and 50 Secrets of the World’s Longest Living People explains its amazing properties. Read more ›

Autumn Feast – the first Miller Green Supper Club

Wow! That was fun.  We had a ball at the first Miller Green Supper club and, from the feedback we’ve had (and the high spirited noise levels in the dining room) so did our guests.

It’s always nerve-wracking launching a new initiative and we were as nervous as anyone would be.  Would anyone come?  Would they like the food?  Will they get on?  Will there be awkward silences?  In the event our concerns came to nought.   Read more ›

Eat yourself young: the amazing anti-aging properties of chillis

We love chilli.  Whether it’s in your face as part of a pokey chilli con veggie or just the subtlest little kick in an otherwise cooling cucumber and mint raita, it is has a taste personality all of its own.  It also  has a range of nutritional properties which can help slow down the body’s ageing process.  Nutritional therapist Sally Beare, author of The Live-Longer Diet and 50 Secrets of the World’s Longest Living People explains. Read more ›


Miller Green is proud to be a 2018 Crumbs Awards Finalist – set up to celebrate the awesome food scene in Bristol & Bath, places are hotly contested. Find out more on the Crumbs Awards website.

The amazing anti-ageing superfoods in Miller Green dishes by Sally Beare, dip BCNH

Today:  Spinach

Sally Beare, dip BCNH

Meet our new blog contributor, nutritional therapist Sally Beare.

We are delighted to welcome Sally  as an expert contributor to our blog on matters nutritional.  As well as being a practitioner, Sally has a keen interest in the role of food in slowing down the ageing process and has written two books on the subject, The Live-Longer Diet and 50 Secrets of the World’s Longest Living People.  She has also developed an easy-to-follow healthy eating plan, the Stacking Plan, which helps people to develop good eating habits over 10 weeks by adding one new good habit a week.

In her series for Miller Green, Sally is going to take one plant-based ingredient each month and analyse its health giving, anti-aging properties and its role in a balanced diet.  And we are going to come up with a lovely recipe using that ingredient in case  you fancy cooking it at home.

In her first blog, Sally is going to tell us all about the health-giving properties of spinach and there’s a lovely recipe at the end for creamed spinach – vegan, of course

  Read more ›

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It takes up to 13 kilos of grain and 16,000 litres of water to produce 1 kilo of meat.

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Crumbs Awards 2018 Finalist