Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(64 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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cowanv
28th Jun, 2011
5.05
This was just yum. There was some left over which was equally tasty the next day, simply heated in the microwave.
mrssacredduck
23rd Jun, 2011
4.05
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!
bsujcv
20th May, 2011
5.05
Replaced the Aubergine with butternut squash. Definitely be making this again!
rajkhaira
30th Apr, 2011
how long do you cook the tomatoes and chick peas. All it states is simmer and stir!!
jen8727
5th Jan, 2011
could this be frozen? or adapted to be freezable?
chooka
29th Sep, 2010
5.05
Quick, easy and delicious!
greenjeangenie
27th Aug, 2010
5.05
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.
mariabernadette
3rd Aug, 2010
5.05
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.
veggymary
24th Jul, 2010
Lovely vegan dish, we had it with pitta bread.
juliecw
30th Jun, 2010
5.05
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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