Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(84 ratings)

Prep: 20 mins Cook: 50 mins


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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  • 3 courgettes, thickly sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 aubergine, cut into thick fingers



    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



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

  • 1 tbsp coriander seeds
    Coriander seed

    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


  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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8th Dec, 2018
Delicious - even without the aubergine...
28th Sep, 2016
I substituted carrot for courgette, used 2/3 spoon of cumin seeds (instead of coriander),sprinkled over paprika, dried oregano and chilli flakes. I also put it in to a pan to simmer as I was worried about the baking tray. I think next time I would add a chilli to give it more of a kick but it was very nice and the fresh coriander really adds to it.
15th Aug, 2016
Thoroughly enjoyed by both the vegetarians and non-vegetarians in the family. Served it with Moroccan cous cous
krissyb's picture
10th Jan, 2016
I added Harissa paste with some bacon bits and chilli flakes and it was really scrummy - would try next time with chorizo which I think would be even better
2nd Sep, 2015
5 Stars! Great Recipe, I added fried smoked tofu at the end of the roasting and made it a main dish. Could someone tell me; what is Harissa, please?
3rd Sep, 2015
Its a Tunisian hot pepper paste, it's really nice, can buy it at most supermarkets
17th Jul, 2015
This was a really tasty side dish that made a lovely change from our usual steamed veg day in day out! However, I did tweak the recipe quite a lot because it was quite bland. I added 2 tsp of smoked paprika, some cayenne pepper and dried basil. Served it with baked cod and wholegrain couscous which all went really well together. Will definitely be making this as a side dish again :)
Miss Muffet
12th Jun, 2015
This recipe was fantastic. It will be a staple in this house. I served it with rice, and my partner loved it as well.
21st Jul, 2014
I like to mix Harissa in too! Great dinner and fun to tweak the recipe around. Sometimes I add a bit of extra water and dump some couscous into the dish for the last 10 minutes of cooking.
15th Jul, 2014
I made this as part of christmas dinner, because a few people in my family are vegan. It turned out really well and everyone was happy, even the carnivores.


12th May, 2017
Can this be frozen?
goodfoodteam's picture
22nd May, 2017
Thanks for your question. If we think a dish is just as good frozen then we put a star just above the nutritional information. In this case, you can freeze it for up to a month and it'll still be pretty good.
Frantic Flapjack
26th Jan, 2016
This was lovely. Roasted the potatoes separately to keep them crisp. Served with sausages and crusty bread
29th Jul, 2015
We liked this dish very much. I did roast the potatoes separately so that they were crisp. I also put cheese and breadcrumbs on top of this dish at the end for a few minutes.
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