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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25th Aug, 2009
We really enjoyed this and the flavours were even better the next day - so I shall have a go at making this either the evening before or a good few hours in advance and warm it up. I also cut feta cheese into it at the end and next time I'll add a red onion in as well. Using different herbs and spices would adapt it to most peoples liking. Very easy too - chop up roughly and throw in the pan!
11th Aug, 2009
Lovely recipe and vey flexible. Substituted aubergine with butternut squash which worked very well and served with grated cheese on top. Popped under the grill until golden and bubbling.
6th Aug, 2009
Excellent...quick and simple...Robo-Chef 3000 loves it!
30th Jul, 2009
Easy and yummy - the corriander seeds give a really lovely flavour. Didn't use aubergine as I'm not keen so used extra courgettes.
23rd Jun, 2009
This has become a regular for me. It's lovely with a little tabasco added at the end too.
18th Jun, 2009
I am making this for the second time tonight, because it is GORGEOUS. My BF wasn't too happy about the lack of meat last time, but even he loved it. I enjoyed it reheated the next day for lunch too. I used ground coriander as I didn't have any coriander seeds and added two tins of chopped tomatoes to give it more sauce. Served it with couscous flavoured with lime,coriander and toasted cashews - delicious!!
16th Jun, 2009
Scrummy tasty dish - have made it several times as we both love it. Added a touch of soured cream and served with various meat dishes. Will certainly be making this again and its got us into chickpeas which I have never really fancied but realise what I have been missing!
Frantic Flapjack
10th Jun, 2009
Very good - tasty and summery. Left out the aubergine as no-one likes it and added some diced feta cheese near the end of cooking.
3rd Jun, 2009
very tasty will definitely make it again. good side dish with meat or fish


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