Photo: Mike Kenneally
Roast summer vegetables & chickpeas
11 ingredients
20 min + 50 min
Serves 4
openrecipes
A summery tomato-based stew, packed with veg and perfect to make ahead
Estimated Nutrition (whole recipe, rough)
490
Calories
14g
Protein
16g
Fat
77g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes