Roast summer vegetables and chickpeas

Looking for a delicious and healthy summer recipe? Then our dish with roasted summer vegetables and chickpeas is just right for you. The epitome of summer flavors, this delicious tomato-based stew combines a mix of fresh vegetables and hearty chickpeas.

Not only is this recipe incredibly filling, but it’s also perfect for meal prep. Prepare it in advance and have a delicious and nutritious meal ready to enjoy whenever you feel hungry. The vibrant colors and flavors of the roasted vegetables capture the essence of summer on your plate. Don’t miss this healthy and effortless dish!


  • 3 zucchini, cut into thick slices
  • 1 eggplant, cut into thick pieces
  • 3 cloves of garlic, minced
  • 2 red peppers, deseeded and cut into pieces
  • 2 large baking potatoes, peeled and cut into bite-sized pieces
  • 1 onion, chopped
  • 1 tbsp coriander seeds
  • 4 tbsp olive oil
  • 400 g chopped canned tomatoes
  • 400 g canned chickpeas, rinsed and drained
  • small bunch of coriander, roughly chopped


For a one-pot Sunday lunch: Roast
Then cook a chicken in the can for 30 minutes
Remove from the can and add the vegetables.
Place the chicken back in between
and continue cooking as above.

Preparation steps

  1. Preheat oven to 220°C/200°C fan/gas 7.
  2. Place all of the vegetables in a large roasting pan.
  3. Mix the vegetables with the coriander seeds, most of the olive oil, salt and pepper.
  4. Spread everything in a single layer in the roasting pan.
  5. Roast for 45 minutes, turning once or twice, until the vegetables are roasted and brown around the edges.
  6. Place the mold on low heat.
  7. Add tomatoes and chickpeas to the can.
  8. Bring to a boil and stir gently.
  9. Season to taste.
  10. Drizzle with olive oil.
  11. Sprinkle the coriander on top.
  12. Serve straight from the can or stack in a serving bowl.
  13. Eat with pieces of bread.

Nutritional Information

327 15g 2g 40g 13g 9g 11g 0.51g

Equipment and tools

To make this Roasted Summer Vegetables and Chickpeas recipe, you will need the following equipment and tools:

  • sheet
  • dulcimer
  • Knife
  • Bowl
  • tablespoon

Allergen information

This Roasted Summer Vegetables & Chickpeas recipe contains the following allergens:

  • None

Storage and leftovers

If there are any leftovers of the roasted summer vegetables & chickpeas, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or oven until warmed through.

Health Benefits of Roasted Summer Vegetables and Chickpeas

The combination of roasted summer vegetables and chickpeas not only makes this dish a delicious meal but also offers numerous health benefits. Let’s take a closer look at the nutritional value and benefits of these ingredients.


Zucchini, also known as zucchini, are low in calories and high in water content, making them a good choice for weight management. They are rich in vitamins A and C, which support immune function and promote healthy skin. In addition, zucchini are a good source of fiber and promote healthy digestion.


Eggplant or eggplant is full of antioxidants that protect the body from oxidative stress. They contain nasunin, a powerful antioxidant that can help lower cholesterol. Eggplants are also a good source of fiber and vitamins B6 and K.


Garlic not only adds flavor to the dish but also offers various health benefits. It has been used for centuries for its potential immune-boosting properties and may help reduce the risk of certain cancers. Garlic may also support heart health by lowering blood pressure and improving cholesterol levels.

Red pepper

Red peppers are a rich source of vitamins A and C, which are essential for maintaining healthy eyes, skin and immune function. They also contain a compound called capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties.

Baked potatoes

Baked potatoes are a good source of complex carbohydrates and ensure a consistent release of energy. They are also rich in vitamin C and potassium, which are important for maintaining healthy blood pressure and supporting nerve function.


Onions are low in calories and rich in antioxidants, especially flavonoids, which help reduce the risk of chronic diseases. They also contain a compound called quercetin, which has anti-inflammatory properties.


Chickpeas, also known as garbanzo beans, are a great plant-based source of protein. They are rich in fiber, which supports digestion and promotes satiety. Chickpeas also contain several minerals such as iron, magnesium and zinc.

olive oil

Olive oil is a heart-healthy fat that is rich in monounsaturated fatty acids. It has been linked to a reduced risk of heart disease and may help improve cholesterol levels. Olive oil also contains antioxidants that protect the body from oxidative damage.

Chopped tomatoes

Chopped tomatoes are a good source of vitamins A and C as well as lycopene, a powerful antioxidant. Lycopene has been linked to a reduced risk of certain cancers, particularly prostate cancer. Tomatoes also contain potassium, which supports heart health.


Coriander, also called coriander, is an herb that gives the dish a fresh and fragrant taste. It is rich in antioxidants and may have antimicrobial properties. Cilantro also contains various vitamins and minerals, including vitamin K and potassium.

The combination of these ingredients creates a tasty and nutritious dish that is full of vitamins, minerals, antioxidants and fiber. Enjoy the roasted summer vegetables & chickpeas as a healthy addition to your diet!

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