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


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