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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetables With Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions