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Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(60 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

  • kcalories327
  • fat15g
  • saturates2g
  • carbs40g
  • sugars13g
  • fibre9g
  • protein11g
  • salt0.51g
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Ingredients

  • 3 courgette, thickly sliced

    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

    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

    un-yun

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

  • 1 tbsp 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

    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

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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 (66)

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

familychef's picture
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DELICIOUS!!!

familychef's picture
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We had vegetarian friends round so I made this, they loved it, as did the non vegetarian friends, this will become an 'old favourite, it lends itself to variations too. Lovely!
I have now made this many many times I use green giant tin corn instead of chick peas, looks colourful too and I use 4/6 cloves of garlic. It is actually very versatile and open to adaption. Truely scrumptious!

neatandtidy's picture
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I made this last night and was tasty but i think that was due to taking advice from previous comments and seasoned well. I also used some sweet potato and baby charlotte potatoes seasoned with salt, pepper, ground coriander, nutmeg and a squeeze of honey to give a little sweetness. I think this would be really nice with some good quality sausages too :-).

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Questions (0)

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Tips (2)

Frantic Flapjack's picture
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This was lovely. Roasted the potatoes separately to keep them crisp. Served with sausages and crusty bread

ZT's picture
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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.

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