Roasted Vegetables With Chickpeas Recipe

Name: Roasted Vegetables With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0F.
2
In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
3
Transfer to the baking tray, peppers and tomatoes cut side down.
4
Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
5
Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
6
Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
7
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.
8
Check seasoning, stir in the parsley and serve!

1598

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetables With Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables With Chickpeas

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