Roast summer vegetables & chickpeas

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• KochSchlampe

  02 June 2011

  KochSchlampe rated this recipe

  

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• MrsSacredDuck

  23 June 2011

  MrsSacredDuck rated and commented on this recipe

  

  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!

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• Vivo

  28 June 2011

  Vivo rated and commented on this recipe

  

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

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• brownclaire75

  29 June 2011

  brownclaire75 commented on this recipe

  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.

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• Scabs

  13 July 2011

  Scabs rated and commented on this recipe

  

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

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• Rebs

  22 July 2011

  Rebs rated and commented on this recipe

  

  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.

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• AnnieG

  11 August 2011

  AnnieG rated and commented on this recipe

  

  Great recipe, used sweet potatoes and it made a very tasty and substantial meal.

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• MaryamB

  23 August 2011

  MaryamB rated this recipe

  

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• Carol

  24 August 2011

  Carol rated and commented on this recipe

  

  A good alternative to a plain vegetable side that will be useful but didnt find it as exciting as it looks.

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• princesskevkev

  22 September 2011

  princesskevkev rated and commented on this recipe

  

  i made this for tea last night. the other half wasnt keen on the coriander seads. i also roasted a few tomatoes that needed using up and added two chicken legs, also left out the salt as was also feeding my 11 month old. will add some tabasco next time after taking the little ones portion out to give it a little kick

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• Emi

  22 September 2011

  Emi rated and commented on this recipe

  

  LOVE this! It's now one of my favourites! I've never used garlic or coriander seeds in it, just fresh coriander, which really makes the dish! It's also great with roasted butternut squash, or sweet potato.

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• Mounses2

  23 September 2011

  Mounses2 rated and commented on this recipe

  

  Made the Roast Chicken version (so I could make the GF Roast Chicken Soup with the leftovers) I used mushrooms instead of aubergine and left out the coriander seeds. When the chicken had cooked I left it to rest, turned up the oven and put the veg back in the oven with the tomatoes and chickpeas. It was really lovely, but even more so the next day once all the flavours had developed.

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• Neatandtidy

  30 September 2011

  Neatandtidy rated and commented on this recipe

  

  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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• PEARL

  26 October 2011

  PEARL commented on this recipe

  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!

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• PEARL

  30 October 2011

  PEARL rated and commented on this recipe

  

  DELICIOUS!!!

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• Bettybonzo

  23 February 2012

  Bettybonzo rated and commented on this recipe

  

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

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• keeley

  24 February 2012

  keeley rated this recipe

  

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• Beauster

  01 April 2012

  Beauster rated this recipe

  

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• CARCASS CRUNCHER

  02 June 2012

  CARCASS CRUNCHER commented on this recipe

  Bang in a few sausages after 15 mins. Makes all the difference.

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• PEARL

  23 December 2012

  PEARL commented on this recipe

  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.

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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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