Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

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(77 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 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


  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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30th Oct, 2011
24th Jul, 2013
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!
30th Sep, 2011
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 :-).
23rd Sep, 2011
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.
22nd Sep, 2011
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.
22nd Sep, 2011
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
24th Aug, 2011
A good alternative to a plain vegetable side that will be useful but didnt find it as exciting as it looks.
11th Aug, 2011
Great recipe, used sweet potatoes and it made a very tasty and substantial meal.
22nd Jul, 2011
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.
13th Jul, 2011
My husband absolutely loved this. It was surprisingly very tasty. Top tip is to season well


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