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 Jun, 2010
Great, easy recipe and tasty too. Left out the aubergine, though, only because my husband doesn't like it. Will make again.
24th Jun, 2010
It was very tasty but not enough to feed 4 as a main course. It would be great as a side dish, but don't rely on it to fill you up if that's all you're having!
23rd Jun, 2010
Very tasty and easy to make. Will try adding some chopped up chilli next time to give it a bit of heat.
mooingzelda's picture
21st Jun, 2010
Very nice with garlic bread - I left out the aubergine because I hate it and doubled up on chickpeas instead. I also added some chilli flakes and paprika to give it a bit of a kick. I discovered *after* I put the veggies in the oven that I din't have any tinned tomatoes, but roasting some cherry and vine tomatoes with the veg and adding tomato puree on the hob seemed to work fine. Top tip - the fresh coriander really makes this dish so don't skimp on it!
21st Jun, 2010
(Sorry - website messes up umlouted characters. Romertopf is as close as I can get).
21st Jun, 2010
Anyone tried this in a Römertopf or similar? I think that'll really bring out the flavours. -Cheers, Andy.
29th May, 2010
I roasted cherry tomatoes and used red onions and also used tinned tomatoes with herbs in, it was very good and would adapt with other ingredients to suit, maybe try red kidney beans instead of chick peas.
28th May, 2010
This just didn't work for me - very bland
18th May, 2010
Lovely and easy! Served with couscous for meatfree Monday, but think I'll make a big batch as a side dish for the next barbecue as well!
18th May, 2010
served this last night with veggie sausages, my picky eldest son was well impressed. I might try putting some stock in with the tomatoes next time


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