Roast summer vegetables & chickpeas

Recipe uploaded by

Barney Desmazery

11 ratings

Recipe by Barney Desmazery

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1. Video tutorial: Knife skills

1. Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
2. Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

TIP

For a one-pot Sunday lunch, roast a chicken in the tin for 30 mins, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.

PER SERVING

327 kcalories, protein 11g, carbohydrate 40g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.51 g

Latest comments and suggestions

• gill

  03 June 2009

  gill commented on this recipe

  very tasty will definitely make it again. good side dish with meat or fish

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• Frantic Flapjack

  10 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very good - tasty and summery. Left out the aubergine as no-one likes it and added some diced feta cheese near the end of cooking.

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• Hazel

  16 June 2009

  Hazel rated and commented on this recipe

  

  Scrummy tasty dish - have made it several times as we both love it. Added a touch of soured cream and served with various meat dishes. Will certainly be making this again and its got us into chickpeas which I have never really fancied but realise what I have been missing!

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• Suzanne

  18 June 2009

  Suzanne rated and commented on this recipe

  

  I am making this for the second time tonight, because it is GORGEOUS. My BF wasn't too happy about the lack of meat last time, but even he loved it. I enjoyed it reheated the next day for lunch too. I used ground coriander as I didn't have any coriander seeds and added two tins of chopped tomatoes to give it more sauce. Served it with couscous flavoured with lime,coriander and toasted cashews - delicious!!

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• Fiona

  23 June 2009

  Fiona rated and commented on this recipe

  

  This has become a regular for me. It's lovely with a little tabasco added at the end too.

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• Beth

  30 July 2009

  Beth rated and commented on this recipe

  

  Easy and yummy - the corriander seeds give a really lovely flavour. Didn't use aubergine as I'm not keen so used extra courgettes.

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• Robo-Chef 3000

  06 August 2009

  Robo-Chef 3000 commented on this recipe

  Excellent...quick and simple...Robo-Chef 3000 loves it!

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• Robo-Chef 3000

  06 August 2009

  Robo-Chef 3000 rated this recipe

  

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• munchkin

  11 August 2009

  munchkin rated and commented on this recipe

  

  Lovely recipe and vey flexible. Substituted aubergine with butternut squash which worked very well and served with grated cheese on top. Popped under the grill until golden and bubbling.

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• Michele

  25 August 2009

  Michele commented on this recipe

  We really enjoyed this and the flavours were even better the next day - so I shall have a go at making this either the evening before or a good few hours in advance and warm it up. I also cut feta cheese into it at the end and next time I'll add a red onion in as well. Using different herbs and spices would adapt it to most peoples liking. Very easy too - chop up roughly and throw in the pan!

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• Michele

  25 August 2009

  Michele rated and commented on this recipe

  

  Forgot to rate!

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• Tordi

  25 August 2009

  Tordi commented on this recipe

  I've just realised i've added mustard seeds instead of coriander seeds - hope this will be alright!

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• SarahTasker

  08 September 2009

  SarahTasker rated and commented on this recipe

  

  Wonderful recipe. I left out the aubergine and added mushrooms and a 2 tsp of curry paste. Worth a try!

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• Trish

  12 October 2009

  Trish rated and commented on this recipe

  

  Didn't do much for me I'm afraid. I found the chick peas clawing in the mouth so I'd probably make this dish once more and try it without them.

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• Rog

  21 October 2009

  Rog rated and commented on this recipe

  

  I found this rather bland so added some Tabasco and Worcester sauce to add more flavour.

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Ingredients

• 3 courgettes , thickly sliced
• 1 aubergine , cut into thick fingers
• 3 garlic cloves , chopped
• 2 red peppers , deseeded and chopped into chunks
• 2 large baking potatoes , peeled and cut into bite-size chunks
• 1 onion , chopped
• 1 tbsp coriander seeds
• 4 tbsp olive oil
• 400g can chopped tomatoes
• 400g can chickpeas , rinsed and drained
• small bunch coriander , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Vegetarian, Vegan

Ingredients

• 3 courgettes , thickly sliced
• 1 aubergine , cut into thick fingers
• 3 garlic cloves , chopped
• 2 red peppers , deseeded and chopped into chunks
• 2 large baking potatoes , peeled and cut into bite-size chunks
• 1 onion , chopped
• 1 tbsp coriander seeds
• 4 tbsp olive oil
• 400g can chopped tomatoes
• 400g can chickpeas , rinsed and drained
• small bunch coriander , roughly chopped

PER SERVING

327 kcalories, protein 11g, carbohydrate 40g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.51 g

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