If you haven't noticed already, I am known around the farm as the "vegan steak lover". Yes, that is definitely an oxymoron but I am absolutely the girl who orders a veggie burger with bacon. It does not make any logical sense but I can't help my love for tofu and a good steak. During the week, I try to cook at least one meal that does not require meat. On the weekends though, I can definitely indulge in the finer things of life, like a bone-in ribeye. One of my go to meatless meals is this scrumptious simmer filled with sweet potatoes, eggplant and chickpeas.
Did you know that a half cup serving of chickpeas has almost 20 grams of protein?! Not only is this recipe packed with protein but the roasted vegetables take it to the next level. I'm sure many husbands may say, "wait, no meat?!" but once they take a bite of this sweet potato simmer they will soon be asking for seconds!
Preheat the oven to 400ºF.
Cut the sweet potatoes, eggplant and bell peppers into ½-inch pieces and set aside.
Divide them between 2 baking sheets and spread in an even layer. Drizzle with tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
Bake for 25 minutes, flipping halfway through.
Heat about a tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until semi-translucent.
Add the tomato paste and stir until well distributed, then add the garlic, paprika, pinch of salt and pepper. Cook for another 2-3 minutes.
Add the chickpeas and tomatoes and vegetable broth. Stir and cover. Reduce the heat and simmer for 15 minutes.
Add the roasted vegetable from baking sheet. Stir. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
Serve in bowl and top with parsley.