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“Not only roasted veggies, but there are tomatoes and chickpeas! Use winter squash, zucchini, any vegetables that you have, they will be fine. After the initial roasting process, when the veg. broth and tomatoes are put in, the flavor will already have started to develop. After the simmering period... wow! Is it good! Preparation time includes roasting time for the vegetables. If you want to us a slow cooker, roast the vegetables the night before, up to the point of adding the can of dices tomatoes. Refrigerate in the cooking pot, covered loosely with foil. When ready to put in the cooker, remove from fridge, bring temperature of mixture on cooktop up to a simmer very gradually. Then add the tomatoes and chikpeas, and bay leaves, bring to boil and put in your cooker. Cover and cook on low for 8 hours or so. Put in herbs about 30 minutes before serving.”
4hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Heat oil in a heavy, oven proof pot.
  3. Add leeks and onions. Stir well.
  4. Cover and allow to brown in oven for 30 minutes.
  5. Remove from oven, add root vegetables and squash. Stir well. Cover loosely and return to oven for another 30 minutes.
  6. Remove pot from oven, stir in tomato paste and garlic. Return to oven until garlic releases it's aroma strongly.
  7. Turn off oven and remove pot to cooking surface. Deglaze the pot with the boiling broth. Stir well.
  8. Add the can of tomatoes, with juice. Stir well.
  9. Bring to a boil, reduce heat. Cover and simmer about 2 hours until reduced some and thicker. Add 1 more can of tomatoes, if desired, or water/vegetable broth to thin. Add drained chickpeas and herbs. Cover and simmer for another 1 to 2 hours.
  10. Remove bay leaves, stir gently. Taste and adjust seasoning.
  11. Serve with a cheese/vegetable souffle for a great winter dinner.

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