Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome

Roast summer vegetables & chickpeas


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

Google Ads
Rate this recipe 2.8/5 (15 Votes)


  • 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


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget


Step 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.
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.

Like these recipes? Then you'll love

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Leave a comment about this recipe

Triple Choc Cookies Kids Kit-Kat Smarties Cake