Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(63 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

  • kcal327
  • fat15g
  • saturates2g
  • carbs40g
  • sugars13g
  • fibre9g
  • protein11g
  • salt0.51g
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Ingredients

  • 3 courgettes, thickly sliced
    Courgette

    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

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp coriander seeds
    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

    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

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, questions and tips

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familychef
24th Jul, 2013
5.05
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! I have now made this many many times I use green giant tin corn instead of chick peas, looks colourful too and I use 4/6 cloves of garlic. It is actually very versatile and open to adaption. Truely scrumptious!
neatandtidy
30th Sep, 2011
3.05
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 :-).
mounses2
23rd Sep, 2011
4.05
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.
emmyatlas
22nd Sep, 2011
5.05
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.
kerrynbarr
22nd Sep, 2011
4.05
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
cshields
24th Aug, 2011
2.05
A good alternative to a plain vegetable side that will be useful but didnt find it as exciting as it looks.
annegreaves
11th Aug, 2011
5.05
Great recipe, used sweet potatoes and it made a very tasty and substantial meal.
rebeccasenoj
22nd Jul, 2011
5.05
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
13th Jul, 2011
4.05
My husband absolutely loved this. It was surprisingly very tasty. Top tip is to season well
brownclaire75
29th Jun, 2011
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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