Roasted Summer Vegetables and Chickpeas

This is a healthy and delicious recipe which barely touches your rationed items. You can alter the vegetables that you use depending on what is in season. Perhaps, if you are not cooking in the summer, you could use squashes and root vegetables instead of the aubergine and courgette. You can serve it with bread, pasta or rice, or add potatoes to the roasting tin to bulk out the vegetables.


3 courgettes, thickly sliced

1 aubergine, cut into fingers

3 cloves of garlic, chopped

2 red peppers, chopped into chunks

1 onion, chopped

1 tbsp. coriander seeds

1 tbsp. olive oil

400g can chopped tomatoes

400g can chickpeas



  1. Preheat the oven to 200’C
  2. Put all the vegetables in a roasting tin (large enough that there is only a single layer of vegetables)
  3. Sprinkle over the coriander seeds
  4. Drizzle over the oil, and mix to evenly coat the vegetables
  5. Roast for 45 minutes, stirring once or twice
  6. Once browned, put the tin over a low heat on the hob
  7. Add the chopped tomatoes and chickpeas
  8. Bring to the simmer and gently stir for a few minutes
  9. Season to taste


You can find the original BBC Good Food recipe here