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Roast summer vegetables & chickpeas

A summery tomato-based stew, packed with veg and perfect to make ahead

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 327
  • Carbohydrates 40
  • Saturated Fat 2
  • Sugar 13
  • Protein 11
  • Fat 15
  • Fibre 9
  • Salt 0.51

Nutrition per serving

  • Calories 327
  • Carbohydrates 40
  • Saturated Fat 2
  • Sugar 13
  • Protein 11
  • Fat 15
  • Fibre 9
  • Salt 0.51

Ingredients

  • 3 courgettes, thickly sliced
  • 1 aubergine, cut into thick fingers
  • 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
  • 1 tbsp coriander seeds
  • 4 tbsp olive oil
  • 400g/14oz can chopped tomatoes
  • 400g/14oz can chickpeas, rinsed and drained
  • small bunch coriander, roughly chopped

Tip

Tip
For a one-pot Sunday lunch, roast a chicken in the tin for 30 mins, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.

Method

  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.