Roast Summer Vegetables Chickpeas Recipes

ROAST SUMMER VEGETABLES & CHICKPEAS

Roast summer vegetables & chickpeas image

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

Provided by Barney Desmazery

Time 1h10m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium

ROASTED VEGETABLES WITH CHICKPEAS

Roasted Vegetables With Chickpeas image

This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don't have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.

Provided by PetsRus

Categories Beans

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces eggplants, approx, cubed
1 yellow bell pepper, deseeded and halved
1 red bell pepper, deseeded and halved
6 -8 garlic cloves, peeled left whole
4 ounces green beans, cut in pieces
5 tomatoes, halved
1 onion, cut in chunks
1 teaspoon dried oregano or 1 teaspoon dried thyme
salt and pepper
5 -6 tablespoons olive oil
2 -3 cups vegetable stock
2 cups chickpeas (cooked)
1 cup fresh parsley, chopped

Steps:

Preheat oven to 375°F.
In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
Transfer to the baking tray, peppers and tomatoes cut side down.
Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
Check seasoning, stir in the parsley and serve!

Nutrition Facts : Calories 394.4, Fat 19.1, SaturatedFat 2.6, Sodium 382.7, Carbohydrate 49.9, Fiber 13, Sugar 9.6, Protein 10.5

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