Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(50 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

  • 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

Comments, questions and tips

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Comments

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princess_sara's picture

Hmm going to try this during the week, minus the chickpeas though will have it with pork chops too... yummy!

sarawalter's picture
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Very simple and tasty - it was a hit with pork chops!

rosiepoint's picture
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My husband was surprised at how easy this was to make and it was really popular. I have passed on the recipe to colleagues at work who are carnivores and it has received universal praise.

chips14's picture
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Really tasty way of getting your 5 a day

weezeronald's picture
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Made this as the veggie option for a party - there was nothing left of it at the end of the night, lovely!!

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

seward's picture
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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.

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

tordi1's picture

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

micheleanne's picture
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Forgot to rate!

micheleanne's picture
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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!

janetnick's picture
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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.

replicant's picture
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Excellent...quick and simple...Robo-Chef 3000 loves it!

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

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

suzanne1332's picture
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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!!

hazeltalloaks's picture
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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!

Frantic Flapjack's picture
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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.

kingussie's picture

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

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