Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(76 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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princess_sara
9th May, 2010
Hmm going to try this during the week, minus the chickpeas though will have it with pork chops too... yummy!
sarawalter
30th Apr, 2010
5.05
Very simple and tasty - it was a hit with pork chops!
rosiepoint
24th Apr, 2010
5.05
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
8th Dec, 2009
4.05
Really tasty way of getting your 5 a day
weezeronald
4th Dec, 2009
5.05
Made this as the veggie option for a party - there was nothing left of it at the end of the night, lovely!!
hexane
21st Oct, 2009
3.05
I found this rather bland so added some Tabasco and Worcester sauce to add more flavour.
seward
12th Oct, 2009
2.05
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
8th Sep, 2009
5.05
Wonderful recipe. I left out the aubergine and added mushrooms and a 2 tsp of curry paste. Worth a try!
tordi1
25th Aug, 2009
I've just realised i've added mustard seeds instead of coriander seeds - hope this will be alright!
micheleanne
25th Aug, 2009
5.05
Forgot to rate!

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