Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(62 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 4
A summery tomato-based stew, packed with veg and perfect to make ahead

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal327
  • fat15g
  • saturates2g
  • carbs40g
  • sugars13g
  • fibre9g
  • protein11g
  • salt0.51g
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Ingredients

  • 3 courgette, thickly sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 aubergine, cut into thick fingers
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 garlic clove, chopped
  • 2 red pepper, deseeded and chopped into chunks
  • 2 large baking potato, peeled and cut into bite-size chunks
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g/14oz can chopped tomatoes
  • 400g/14oz can chickpeas, rinsed and drained
  • small bunch coriander, roughly chopped

Method

  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.

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Comments (68)

studentcook146's picture

I substituted carrot for courgette, used 2/3 spoon of cumin seeds (instead of coriander),sprinkled over paprika, dried oregano and chilli flakes. I also put it in to a pan to simmer as I was worried about the baking tray. I think next time I would add a chilli to give it more of a kick but it was very nice and the fresh coriander really adds to it.

catherineb70's picture
5

Thoroughly enjoyed by both the vegetarians and non-vegetarians in the family. Served it with Moroccan cous cous

krissyb's picture
5

I added Harissa paste with some bacon bits and chilli flakes and it was really scrummy - would try next time with chorizo which I think would be even better

amul's picture

5 Stars! Great Recipe, I added fried smoked tofu at the end of the roasting and made it a main dish.
Could someone tell me; what is Harissa, please?

lemony369's picture

Its a Tunisian hot pepper paste, it's really nice, can buy it at most supermarkets

niamhmce's picture
2.5

This was a really tasty side dish that made a lovely change from our usual steamed veg day in day out! However, I did tweak the recipe quite a lot because it was quite bland. I added 2 tsp of smoked paprika, some cayenne pepper and dried basil. Served it with baked cod and wholegrain couscous which all went really well together. Will definitely be making this as a side dish again :)

Miss Muffet's picture
5

This recipe was fantastic. It will be a staple in this house. I served it with rice, and my partner loved it as well.

auberginesarethebest's picture

I like to mix Harissa in too! Great dinner and fun to tweak the recipe around. Sometimes I add a bit of extra water and dump some couscous into the dish for the last 10 minutes of cooking.

niemalsnie's picture
5

I made this as part of christmas dinner, because a few people in my family are vegan. It turned out really well and everyone was happy, even the carnivores.

catie74's picture

Serves 6 as a side with roasted chicken thighs. Loved by kids and grown ups

emmas29's picture
5

Lovely! I added a tsp of harissa paste to the tomatoes and cooked them in the oven with the chickpeas and vegetables for about 20 minutes at the end. Perfect with sausages!

clamlett's picture
5

Made it with carrots, sweet potato, courgette, a leek, and a jar of pasta sauce with the chickpeas. Also had couscous on the side. It was delicious.

VegiFamily's picture

I made this as a main for my family of five (2adults,2 kids & baby). It was simple to make, I roasted the veg ahead of time and it made for a quick meal in the evening after clubs.

The fresh coriander really makes this dish, it was well received and we had it with Garlic flatbread which went perfectly.

When I make it again I will add cumin seeds as well as coriander at the beginning, I will also pop the potatoes on a separate baking tray and add them at the very end before serving to keep them crisp.
Overall a delicious and simple family meal.

shutchison's picture
5

Added 1 sweet potato and used 200g of chickpeas and it was amazing! Extremely tasty and filling with plenty leftovers. Served mine with some roast chicken but vegetables were so delicious I would have been happy to have on its own or with a few shavings of Parmesan on top, real comfort food

CillaNeo's picture
4

Really enjoyed this recipe, So easy to cook

I realised that I didn't have any coriander seeds so used cumin seeds instead, seemed like a perfect substitute, my 2 year old wouldn't leave it alone :)

bushy2811's picture
5

Liked this recipe last time. Will be making again tomorrow eat with ciabatta...my must have meat boyfriend will have it as a tasty side dish.

familychef's picture
5

This was a big hit with veggie friends and meat eaters, I have left out chick peas and substituted these with a variety of other ingredients, in fact it is open to all manner of 'mix and match' ingredients, - very good.

carcasscruncher's picture

Bang in a few sausages after 15 mins. Makes all the difference.

marvin1996's picture
1

This was disgusting. A mushy mess. Added some stock, blended and made a soup so as not to waste the veg.

familychef's picture
5

DELICIOUS!!!

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Tips (2)

Frantic Flapjack's picture
3.75

This was lovely. Roasted the potatoes separately to keep them crisp. Served with sausages and crusty bread

ZT's picture
3.75

We liked this dish very much. I did roast the potatoes separately so that they were crisp. I also put cheese and breadcrumbs on top of this dish at the end for a few minutes.