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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)

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

fuzzygirl's picture
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Lovely and easy! Served with couscous for meatfree Monday, but think I'll make a big batch as a side dish for the next barbecue as well!

sugarg's picture
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served this last night with veggie sausages, my picky eldest son was well impressed. I might try putting some stock in with the tomatoes next time

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!

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