Roast summer vegetables & chickpeas

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• Princess_Sara

  09 May 2010

  Princess_Sara commented on this recipe

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

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• sg

  18 May 2010

  sg rated and commented on this recipe

  

  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

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• Tora

  18 May 2010

  Tora rated and commented on this recipe

  

  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!

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• RachFaulc

  28 May 2010

  RachFaulc rated and commented on this recipe

  

  This just didn't work for me - very bland

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• oscarpoppy

  29 May 2010

  oscarpoppy commented on this recipe

  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.

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• andycrofts

  21 June 2010

  andycrofts commented on this recipe

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

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• andycrofts

  21 June 2010

  andycrofts commented on this recipe

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

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• mooingzelda

  21 June 2010

  mooingzelda rated and commented on this recipe

  

  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!

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• Coco Loco

  23 June 2010

  Coco Loco rated and commented on this recipe

  

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

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• teapot

  24 June 2010

  teapot rated and commented on this recipe

  

  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!

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• JueC

  30 June 2010

  JueC commented on this recipe

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

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• JueC

  30 June 2010

  JueC rated this recipe

  

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• DB

  15 July 2010

  DB rated this recipe

  

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• Maz

  24 July 2010

  Maz commented on this recipe

  Lovely vegan dish, we had it with pitta bread.

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• cookingforgirls

  03 August 2010

  cookingforgirls rated and commented on this recipe

  

  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.

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• greenjeangenie

  27 August 2010

  greenjeangenie rated and commented on this recipe

  

  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.

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• Chooka

  29 September 2010

  Chooka rated and commented on this recipe

  

  Quick, easy and delicious!

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• jenjen

  05 January 2011

  jenjen commented on this recipe

  could this be frozen? or adapted to be freezable?

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• Raj

  30 April 2011

  Raj commented on this recipe

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

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• Leah

  20 May 2011

  Leah rated and commented on this recipe

  

  Replaced the Aubergine with butternut squash. Definitely be making this again!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Vegetarian, Vegan

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

PER SERVING

327 kcalories, protein 11g, carbohydrate 40g, fat 15 g, saturated fat 2g, fibre 9g, sugar 13g, salt 0.51 g

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