Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(55 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
327
protein
11g
carbs
40g
fat
15g
saturates
2g
fibre
9g
sugar
13g
salt
0.51g

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/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.

Recipe from Good Food magazine, June 2009

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Comments

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rebeccasenoj's picture
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Delicious. Surprisingly rich in flavour and filling. And very simple to make - just chop it all up quickly and throw it in the pan. I added some chilli flakes for a bit more flavour.

scabs1's picture
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My husband absolutely loved this. It was surprisingly very tasty. Top tip is to season well

brownclaire75's picture

This was very easy to make and tasted lovely. I served it up with cous cous which wasn't quite right. Will stick with crusty bread next time. Will make again.

cowanv's picture
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This was just yum. There was some left over which was equally tasty the next day, simply heated in the microwave.

mrssacredduck's picture
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Delicious, I made this with the roast chicken, and added leeks and used a marrow instead of courgette and aubergine, and my husband and son and I really enjoyed it! I also finished it in the oven instead of on the hob and omitted the olive oil. It was wonderful, and made quite a lot of food!

bsujcv's picture
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Replaced the Aubergine with butternut squash. Definitely be making this again!

rajkhaira's picture

how long do you cook the tomatoes and chick peas. All it states is simmer and stir!!

jen8727's picture

could this be frozen? or adapted to be freezable?

chooka's picture
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Quick, easy and delicious!

greenjeangenie's picture
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I've made this twice now and got loads of compliments. I left out the chickpeas the second time, also included the butternut squash variation, but with aubergines too.

mariabernadette's picture
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I only picked this recipe because I had loads of veg to use up and was in too much of a bad mood to do much cooking. It was delicious! Used cauliflower, cherry tomatoes and red onions, in addition to recommended veg. Added baby spinach with the tinned tomatoes at the end, plus fresh chilli. I also added feta cheese, but wished I hadn't. The cheese got in the way of the lovely flavours of the veg.

veggymary's picture

Lovely vegan dish, we had it with pitta bread.

juliecw's picture
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Great, easy recipe and tasty too. Left out the aubergine, though, only because my husband doesn't like it. Will make again.

dancingbunny's picture
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It was very tasty but not enough to feed 4 as a main course. It would be great as a side dish, but don't rely on it to fill you up if that's all you're having!

rhianthomas1984's picture
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Very tasty and easy to make. Will try adding some chopped up chilli next time to give it a bit of heat.

mooingzelda's picture
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Very nice with garlic bread - I left out the aubergine because I hate it and doubled up on chickpeas instead. I also added some chilli flakes and paprika to give it a bit of a kick. I discovered *after* I put the veggies in the oven that I din't have any tinned tomatoes, but roasting some cherry and vine tomatoes with the veg and adding tomato puree on the hob seemed to work fine.

Top tip - the fresh coriander really makes this dish so don't skimp on it!

andycrofts's picture

(Sorry - website messes up umlouted characters. Romertopf is as close as I can get).

andycrofts's picture

Anyone tried this in a Römertopf or similar? I think that'll really bring out the flavours.
-Cheers, Andy.

oscarpoppy's picture

I roasted cherry tomatoes and used red onions and also used tinned tomatoes with herbs in, it was very good and would adapt with other ingredients to suit, maybe try red kidney beans instead of chick peas.

rachfaulc's picture
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This just didn't work for me - very bland

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